Poblano Chicken Chowder

Mexican Restaurant Recipe

Serves 16

2 cups flour
2 cups unsalted butter
1/4 cup olive oil
5-6 medium carrots, peeled and diced
3-4 medium onions, peeled and diced
1 bunch celery, trimmed and cut to 1/2 inch dice
1/4 cup garlic, minced
1/2 pound poblano peppers, stemmed, seeded and diced
1 1/2 tablespoons ground cumin
2 tablespoons fresh thyme
7 ounces chicken base
2 1/2 quarts water
1 tablespoon ground white pepper
1/8 cup red hot sauce
3 cups heavy cream
1 cup chicken breasts, cubed and grilled
2 tablespoons fresh cilantro, minced, for garnish

Make a roux by combining flour and butter in a heavy pan over medium heat. Cook, stirring often, 4 to 5 minutes. Do not let brown. Heat olive oil in a large pot. Add carrots, onions, celery, garlic, poblano peppers, cumin and thyme. Saute 8 to 10 minutes, until vegetables are slightly softened. Add chicken base, water and white pepper. Cook until carrots are crisp tender, about 10 to 12 minutes. Whisk in roux and cook 5 minutes longer, stirring often. Remove from heat. Add hot sauce. Mix well and allow to cool. Before serving, add cream and chicken and heat through. Garnish with cilantro.

Source: Sam's Cafe, Arizona Center, Phoenix, Arizona

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