Chicken Poblano Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/4 cup olive oil
• 3 large carrots, diced
• 2 large onions, diced
• 5 celery ribs, sliced
• 2 tablespoons minced garlic
• 3 poblano peppers, seeded and diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• 3 quarts chicken stock
• 1/2 bunch cilantro, chopped (no stems)
• 3 cups chunked cooked chicken
• 1/2 cup unsalted butter
• 1 cup flour
• 1 teaspoon hot pepper sauce
• 1 cup heavy cream

Recipe

• 1 in a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
• 2 add stock, cilantro and chicken and cook several minutes more.
• 3 in a saucepan, melt butter and add flour.
• 4 cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
• 5 add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
• 6 pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
• 7 blend in the cream and hot sauce, remove from heat, and serve.