Hey everyone! Here is another recipe that we tried and really liked. After reading the comments, I changed it up a bit. I will do as before and type it out as I made it and then share the link to the original recipe.
I never knew I liked poblano peppers until I met Tim. Ok, I didn’t know I liked a LOT of stuff until I met Tim. I love that we experiment with new to me foods. 🙂
If you do not like a strong cilantro flavor, back off the amount of cilantro. I thought it was kind of strong, and I really like cilantro.
This made a HUGE pot of soup, and we froze half of it. I ended up using Tim’s stock pot to cook it in. It was too much for my slow cooker. So, if you decide to make this, be ready for a bunch of soup! Maybe share some with a neighbor. It’s a fabulous way to check in on your elderly neighbors to be sure they are doing ok.
I don’t see any reason why you couldn’t use leftover turkey in this instead of chicken. It would be a nice and different way to use up some of those Thanksgiving leftovers!
Poblano Chicken Chowder (changed up a bit)
2 – 3 Tablespoons olive oil
3 large carrots, sliced
1 onion, diced
5 stalks celery, diced
4 potatoes, cubed
1 can corn, drained
3 – 4 cloves garlic, minced
2 – 3 small poblano peppers, roasted, seeded and diced
1/2 teaspoon white pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme (or more to taste)
3 quarts chicken broth
1/2 bunch cilantro leaves, minced
3 cups chicken breast, cubed
1 stick (1/2 cup) butter
1 Cup flour
1 cup heavy cream
To roast your poblano pepper, slice it in half, remove seeds and bake at 400 degrees for about 12 minutes. I also put my chicken breasts in the oven on the cookie sheet. After I took the peppers out, I put the chicken back in for about 10 more minutes, and then I took it out, let it cool a bit and cubed it up. Dice up the peppers.
Heat the oil in your large stock pot over medium heat and add the carrots, onions, celery, garlic, poblano peppers, potatoes, white pepper, cumin and thyme. Saute for 7 – 8 minutes or until the veggies begin to soften.
Stir in the chicken broth and cilantro. Cook for 10 – 12 minutes or until the carrots and taters are tender. Stir in the chicken and cook, stirring frequently until the chowder is thick (mine never really got thick – I think that was operator error) and the chicken is heated through. Add the drained can of corn.
Shortly before the chowder is done, melt butter in a pan over medium heat. Add flour and whisk until a paste like texture roux forms. Add one or two cups of broth from the stock pot. Whisk again, but do not brown. Slowly add to soup. Whisk to combine, and then slowly add the cream and continue whisking until all is well blended together.
Serve and enjoy!
The original recipe can be found at: http://www.foodnetwork.com/recipes/paula-deen/poblano-chicken-chowder-recipe-1946804