CHEESY CHICKEN POBLANO CHOWDER
This semi-spicy, comforting soup goes great with corn bread.
Provided by Lori Godissart Coble
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
- While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
- Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 43 g, Cholesterol 94.4 mg, Fat 26.3 g, Fiber 10.1 g, Protein 31.1 g, SaturatedFat 13.6 g, Sodium 2137.5 mg, Sugar 1.9 g
CHICKEN POBLANO CHOWDER
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by PalatablePastime
Categories Chowders
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6
POBLANO AND SMOKED CHICKEN CHOWDER WITH HOMINY
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.
- To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.
POBLANO CHICKEN CHOWDER
Make and share this Poblano Chicken Chowder recipe from Food.com.
Provided by Kaccy G.
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large stockpot over medium heat.
- Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
- Sauté 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.
Nutrition Facts : Calories 340.7, Fat 22.6, SaturatedFat 10.9, Cholesterol 77.3, Sodium 1117.2, Carbohydrate 16, Fiber 2, Sugar 3, Protein 18.2
SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS
Based on recipe by Paula Deen, with generous liberties taken. Also, this may seem like a lot of work, but most of it is prep. You can do this ahead. Trust me, the outcome is well worth the effort!
Provided by Chef Crys
Categories Chowders
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 24
Steps:
- Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
- Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
- Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
- (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
- Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are 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 pot from the heat. Stir in cream, blending, heating. Serve.
- note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
- note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
- note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
- note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.
Nutrition Facts : Calories 477.5, Fat 28.9, SaturatedFat 12.5, Cholesterol 91.4, Sodium 1303.3, Carbohydrate 33.1, Fiber 4.1, Sugar 4.9, Protein 23.1
CHEESY CHICKEN POBLANO CHOWDER RECIPE - (5/5)
Provided by BELDENCLAN
Number Of Ingredients 14
Steps:
- 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. 2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. 3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers. 4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. 5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
POBLANO CHICKEN CHOWDER
What a lovely accompaniment to your next Mexican meal! In fact, never mind that... This is delicious on its OWN. We used a little less olive oil than called for to keep it on the lighter side, but it still turned out great. Enjoy!
Provided by Karen Hambrick
Categories Chowders
Time 1h
Number Of Ingredients 19
Steps:
- 1. In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.
- 2. Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
- 3. While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.
- 4. Remove from heat and stir in hot sauce, then the cream. Serve!!
POBLANO CORN CHOWDER WITH CHICKEN
This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.
Provided by PaulaG
Categories Chowders
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.
Nutrition Facts : Calories 487.6, Fat 11.9, SaturatedFat 4, Cholesterol 54.6, Sodium 657.9, Carbohydrate 80.3, Fiber 9.4, Sugar 5, Protein 27.1
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