Roger’s Poblano Chicken Chowder
Source: Roger
IngredientsInstructions

Step One: 

¼ cup Olive oil
5 large carrots, peeled and diced in round pieces
2 large Vidalia Onions, peeled and diced
5 Stalks celery, trimmed and sliced into pieces
1/8 cup minced garlic1 lbs fresh mushrooms (sautéed in 2 tablespoons of butter)
2 Poblano peppers, stemmed, seeded and diced in ½ inch pieces
1/2 teaspoon cumin (more to taste)
½ teaspoon white pepper
1 teaspoon salt
¼ teaspoon thyme (more to taste)
1 Tablespoon granulated chicken base (or 2 cubes)
2 large cans of Chicken broth
1/3 bunch cilantro (less or omit if you do not like cilantro)
½ teaspoon red hot pepper sauce

Step Two: 

ROUX:
 1 cup flour
½ cup unsalted butter (1 stick)

 

 

Step Three:

1 cup Heavy whipping cream
1 whole roasted chicken deboned and chopped up into medium pieces.(I use publix’s lemon roasted chicken or MoJo)(you can roast a chicken with various herbs if you prefer. This must be done the day before if you want to use it in the chowder.)

 

Step One:  Heat oil in large stock pan over medium heat. Add carrots, onions, celery, garlic, mushrooms, peppers, cumin, white pepper, salt and thyme. Cover and sauté for about 15 minutes or until vegetables begin to soften (Stirring often). Stir in chicken base and add chicken broth, cilantro, red hot pepper sauce and cook for about 15 minutes covered (stirring 3 or 4 times).

 

 

 

 

 

Step Two:  I use a large cast iron skillet for this. Melt butter over medium heat. Add flour whisking until well blended. Whisk frequently for about 4 to 5 minutes to cook the flour. (It will have a nice roasted aroma and look light brown and can take up to 20 minutes). Do not allow to go dark brown. Remove from heat and whisk in two cups of soup from stock pot. Whisking constantly. The roué will triple in size. Pour into soup and STIR until well blended. Remove lid and cook over mid-low heat for about 10 minutes to thicken chowder.

 

Step Three: Remove pot from heat and stir in whipping cream and chicken. Let stand for about 30 minutes stirring occasionally and serve. This is best if made a day ahead. It also freezes very nicely.