Email to Cat      

Chicken Poblano Chowder

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"Juicy chunks of chicken mingle with lightly spicy peppers in a creamy broth to create a simple soup that warms the belly. Poblanos grow easily in our rugged Wyoming climate, which makes me quite partial to this recipe. They tend to vary when it comes to spiciness (ranging from extremely mild to medium heat), so it can be hard to tell exactly how zesty they'll be before the soup comes together. Keep in mind if you plan to serve this soup to anyone who's especially sensitive to spicy things. I love to serve this chowder with plenty of fresh cilantro and a bowl of tortilla chips for scooping and dipping."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 cup diced onion
â—¦ 3 tablespoons all-purpose flour
â—¦ 5 roasted poblano or other mild chile peppers, finely diced
â—¦ 2 cloves garlic, minced
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon fine sea salt, plus more if needed
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 4 cups chicken stock
â—¦ 2 chicken breasts, cut into ½-inch pieces (4 cups)
â—¦ 2 cups shredded Cheddar cheese, plus more for garnish
â—¦ ¾ cup heavy cream
â—¦ Fresh cilantro, for garnish (optional)


Recipe

In a Dutch oven over medium heat, heat the olive oil and sauté the onion until tender, about 6 minutes.

Add the flour, poblano peppers, garlic, cumin, salt, and black pepper and cook for 5 minutes, stirring frequently. Add the stock and chicken. Bring to a boil and simmer for 15 minutes, or until the chicken is completely cooked.

Reduce the heat to low and stir in the cheese and cream. Cook until heated through. Taste and adjust the salt if needed. Garnish with fresh cilantro, shredded cheese, and a side of tortilla chips, if desired.

Serves 4