Poblano Chicken Chowder

One of my favorite things to eat is homemade soup. This Paula Deen recipe was a little time consuming but turned out fantastic. It is a hearty soup and makes a meal all on its own. It pairs nicely with corn bread. In true Paula Deen spirit it does have a stick of butter! The only changes I made were I used jalapenos instead of poblanos as I could not find the poblanos. I also seeded my jalapenos to remove most of the heat. I also omitted the hot sauce because I don't like my dishes too spicy. The soup had a kick as it was from the jalapenos. I've never used chicken bouillon before and when I investigated the ingredients I couldn't find one that I was willing to put in my soup. I finally found one in the organic section of my grocery store. Its called Not-Chick'n. It has no MSG and contains only a few ingredients all of which are organic and natural. I did use heavy cream this time but next time I would probably use half and half to cut the calories a little. I happened to have heavy cream in the house for some holiday baking I am doing. This soup makes a lot. I have two extra containers frozen now. This would be the perfect snow day soup.

Poblano Chicken Chowder

Recipe Courtesy of Paula Deen

Difficulty: Easy Prep Time: 30 minutes Cook Time: 30 minutes Yield: 12 to16 servings 1/4 cup olive oil 3 large carrots, cut into 1/2-inch dice 2 large onions, cut into 1/2-inch dice 5 stalks celery, cut into 1/2-inch pieces 1/8 cup minced garlic 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice 1 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground cumin, or more to taste 1/4 teaspoon dried thyme, or more to taste 1 tablespoon chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken 1/2 cup (1 stick) unsalted butter 1 cup all-purpose flour 1/2 teaspoon hot sauce, or more to taste 1 cup heavy creamHeat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute 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.