"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Poblano Chicken Chowder Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Poblano Chicken Chowder, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Hollenshead Devoll
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
3 (lg.) carrots, cut into 1/2" dice
2 (lg.) onions, cut into 1/2" dice
5 stalks celery, cut into 1/2" pieces
1/8 c. minced garlic
3 to 4 Poblano peppers, seeded & cut into 1/2" dice
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. ground cumin, or more to taste
1/4 tsp. dried thyme, or more to taste
1 T. chicken bouillon granules
3 qt. chicken broth
1/2 bunch fresh cilantro leaves, minced
3 c. diced (lg. pieces) grilled chicken
1/2 c. (1 stick) unsalted butter
1 c. all-purpose flour
1/2 tsp. hot sauce, or more to taste
1 c. heavy cream

Directions:
Directions:
Heat the oil in a lg. stockpot over medium heat. Add the carrots, onions, celery, garlic, Poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 min., or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 min., 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 lg. skillet over med. heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 min. to cook the flour. Do not allow the mixture to brown. Ladle 1 c. of the hot liquid from the stockpot into the skillet, whisking constantly.

When the first c. of liquid is incorporated, add another 2 c. 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 min. longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream and serve.

Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
30 Min.
Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

231W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!