Friday, February 20, 2009
I found this recipe in a magazine, started drooling on the spot, wrote out a grocery list, and made it the next day! The combination of the hearty creaminess and the spicy poblano peppers made this savory chowder perfect for a cold winter day!
2 Tbs. olive oil
2 large carrots, diced
1 large onion, diced
3 stalks celery, diced
1 large potato, diced
1 Tbs. minced garlic
1 small poblano pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. ground cumin, or more to taste
1/4 tsp. dried thyme, or more to taste
10 chicken bouillon cubes
2 quarts water (8 cups)
1 bunch fresh cilantro leaves, minced
2 cups diced grilled chicken
1/4 cup unsalted butter**(see note below)
3/4 cups flour**
1 -2 drops hot sauce (optional)
1/2 cup heavy cream**
*To save time during the dinner crunch, I grilled the chicken and chopped all of the vegetables earlier in the day.*
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, potato, garlic, poblano peppers, bell pepper, salt, white pepper, cumin and thyme. Saute until the vegetables begin to soften, about 7 minutes. (Oh--look at all that fresh goodness all in one place)
Stir in chicken bouillon. Add the chicken broth and cilantro, and cook until the carrots are tender, about 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken is heated through. (I had to resort to extreme measures to keep my kids' from eating all this freshly grilled chicken before the chowder was done).
Meanwhile, melt the butter in a large skillet over medium heat. Add the flour to the melted butter and stir to combine. Cook, stirring frequently, for 3-4 minutes to cook the flour, careful not to let the mixture brown.
**NOTE: I decided to double the roux to make it a little creamier and we preferred it thicker and creamier. The picture at the beginning is shown as the recipe is written and the photo at the end is shown with the roux doubled. Slowly ladle 1 cup of the hot liquid from the stockpot into the skillet, whicking constantly. Once the first cup of liquid is incorporated, add another 2 cups of liquid, one at a time.
Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, until the mixture begins to thicken, about 3-5 minutes. Remove pot from heat. Stir in hot sauce and the cream.
Serve warm with crusty bread. Serves 8.