Post by mandie68 on Dec 14, 2011 9:52:22 GMT -5
1/4 cup olive oil
3 large carrots, cut into 1/2" dice
2 large onions, cut into 1/2" dice
5 stalks celery, cut into 1/2" pieces
1/8 cup minced garlic
2-3 small poblano peppers, seeded and cut into 1/2" dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon 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, minced
3 cups diced 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 cream
Heat 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 7-8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon.
Add the chicken broth and cilantro, and cook for 10-12 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 3-4 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, one at a time.
Pour the mixture from the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3-5 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.
Serves 12-16
3 large carrots, cut into 1/2" dice
2 large onions, cut into 1/2" dice
5 stalks celery, cut into 1/2" pieces
1/8 cup minced garlic
2-3 small poblano peppers, seeded and cut into 1/2" dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon 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, minced
3 cups diced 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 cream
Heat 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 7-8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon.
Add the chicken broth and cilantro, and cook for 10-12 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 3-4 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, one at a time.
Pour the mixture from the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3-5 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.
Serves 12-16