Poblano Chicken Chowder Recipes

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:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Steps:

• In a blender or food processor, puree the onion and celery; drain.
• Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
• Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
• Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

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.