Chicken Poblano Chowder

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #8620

March 14, 2013



"I love this soup. It's spicy and creamy and chickeny and just very satisfying. It makes a ton so you may want to scale the recipe back."

Original is 12-14 servings

Nutritional

  • Serving Size: 1 (198.1 g)
  • Calories 203.7
  • Total Fat - 12.3 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 16.8 mg
  • Sodium - 244.4 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.8 g
  • Protein - 7.7 g
  • Calcium - 53.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 41.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.

Step 2

Add stock, cilantro and chicken and cook several minutes more.

Step 3

In a saucepan, melt butter and add flour.

Step 4

Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.

Step 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.

Step 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.

Step 7

Blend in the cream and hot sauce, remove from heat, and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the poblano peppers, be sure to choose ones that are firm and bright in color.
  • If you prefer a milder soup, use only one poblano pepper.

  • Instead of olive oil, use avocado oil. Avocado oil has a higher smoke point than olive oil, so it's better for sautéing vegetables.
  • Instead of chicken stock, use vegetable stock. This will make the soup vegetarian friendly and reduce the amount of saturated fat.

Vegetarian Poblano Chowder In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender. Add vegetable stock, cilantro and cook several minutes more. In a saucepan, melt butter and add flour. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux. 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. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more. Blend in the cream and hot sauce, remove from heat, and serve.


Vegetarian Mexican Chowder In a large soup pot, saute onions, bell peppers, garlic, jalapenos, salt, pepper, cumin and oregano until vegetables are crisp-tender. Add vegetable stock, cilantro and cook several minutes more. In a saucepan, melt butter and add flour. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux. 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. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more. Blend in the cream and hot sauce, remove from heat, and serve with a sprinkle of queso fresco.


Mexican Cornbread - This delicious cornbread is the perfect accompaniment to the spicy and creamy Chicken Poblano Chowder. It adds a nice crunchy texture to the soup and helps to balance out the heat. Plus, it's easy to make and can be served warm or at room temperature.


Mexican Street Corn Salad - This delicious and easy-to-make salad is the perfect complement to the Mexican Cornbread and Chicken Poblano Chowder. It adds a fresh and zesty flavor to the meal, and its combination of black beans, corn, and cilantro make it a great side dish. Plus, it's packed with protein and fiber, making it a healthy and satisfying dish.




FAQ

Q: How much chicken stock is required for this recipe?

A: This recipe requires 3 quarts of chicken stock.



Q: What type of cheese should I use?

A: You can use any type of cheese that you prefer. Popular choices include cheddar, mozzarella, and parmesan.

1 Reviews

ForeverMama

What a Wonderful tasting soup! I cut this recipe in half but increased the amount of cumin by a bit, and used less butter and flour. I also added the cilantro to the very end so as to retain its bright taste. Very good! Thank you Sue for sharing. Made it for Pick Me tag.

5.0

review by:
(28 Apr 2019)

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Fun facts:

The Poblano pepper is a type of chili pepper, native to the state of Puebla, Mexico. It is a popular ingredient in Mexican cuisine, and is the pepper of choice for the famous dish, Chiles en Nogada.

The recipe for Chicken Poblano Chowder is said to have been invented by the famous chef Emeril Lagasse, who was known for his Creole and Cajun-style cooking.