Wednesday, February 27, 2008


poblano chicken chowder

i love paula deen and how she loves to stick her fingers into whatever she is cooking or baking and just go to town on whatever it is. so, when my friend amy (who has been on a soup kick for a while and is definitely a nonsoupnazi) posted paula's recipe for poblano chicken chowder, i was, like, 'now, that's what we are tawkin' about! yes, ma'm, indeedy.' by the way, amy has a new soup on her blog (the italian wedding one) that will be next on my list.

i made this on sunday for the kids when sage came over and they all went crazy for it. there isn't any left. this was the last measly bowl of it. it is definitely a crowdpleaser and i didn't get a chance to put those little crispy whatevers in the recipe's photo...and it didn't even matter. also, i used three big (instead of nontexas-sized) poblano peppers and didn't overpower any other flavors, at all.

poblano chicken chowder

1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream

heat the oil in a large stockpot over medium heat. add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. saute for 7 to 8 minutes, or until the vegetables begin to soften. stir in the chicken bouillon. add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. shortly before the chowder is done, melt the butter in a large skillet over medium heat. add the flour and stir to combine. cook, stirring frequently, for 3 to 4 minutes to cook the flour. do not allow the mixture to brown! ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
when the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. pour the mixture in the skillet into the stockpot, whisking to blend. cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. remove the pot from the heat. stir in the hot sauce, then the cream, and serve.

just make it already.


diane said...

I could live on soup every day of the year. O, yes, and mexican food too~
I have gotta try this recipe, because it is making me hungry right now looking at it!

Rochelle said...

Yum! That sounds really delicious!

fiwa said...

I have never really been a soup girl, but for some reason this winter, the soup gene has kicked in. I just made vegetable beef soup this past weekend. :)

Marilyn said...

I wonder if you could make this in a crock pot and let it simmer all day? I have a feeling the aroma would be amazing.

It really looks delicious.


Anonymous said...

Oh my. The tears are still running down my cheeks after reading yesterday's entry. Isn't life grand?

Ginni Dee said...

That soup looks and yummy. I'm a soup person to the nth degree! I loveLoveLOVE soup!!

I'll try it!!

nikkipolani said...

YUM! I will have to sock this recipe away for a rainy day. It's in the 80s this week!

Amysatx said...

Glad you made it! Looks yummy!!!

Rebecca said...

YUM> i want THAT for lunch today?!



A bird in the hand said...

Could you plase sent a pot over? It's freezing here...ahahaha!

A bird in the hand said...

Could you plase sent a pot over? It's freezing here...ahahaha!

Sis said...

I could eat soup every family likes it when it's cold out, but I like it when it's cold warm hot cool rainy get the idea.

This one's another for my recipe box.

nikkipolani said...

I've been having trouble finding poblano and wondered what I could substitute with. Then I came across this link ( that noted they are called pasilla in California. Well, that I can find! Now about that cup of cream.....