Chicken Poblano Chowder Recipes

Steps:

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

Steps:

• Heat the oil in a large stockpot over medium heat.
• Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
• Sauté 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.

Steps:

• In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
• Shred the chicken reserving poaching liquid.
• Puree 2 cups of the corn kernels in a blender with the milk; set aside.
• In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
• Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
• Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
• Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
• Ladle into servings bowls and garnish as desired.

Steps:

• In a saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.
• To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.

Steps:

• 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. 2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. 3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers. 4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. 5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Steps:

• Cook and dice the baking potatoes.
• Bring the chicken stock to a boil in a large pot.
• Drain the canned chicken and add to the pot.
• Add all other ingredients except for hot sauce, let simmer for 40 minutes.
• Add hot sauce and simmer 5 more minutes.

Steps:

• Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
• Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
• Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
• (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
• Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are 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 pot from the heat. Stir in cream, blending, heating. Serve.
• note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
• note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
• note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
• note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.