Chicken Poblano Chowder

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A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or mexican meals.

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Steps

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In a large soup pot , saute carrots , onion , celery , garlic , poblanos , salt , pepper , cumin and thyme until vegetables are crisp-tender.

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Add stock , cilantro and chicken and cook several minutes more.

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In a saucepan , melt butter and add flour.

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Cook flour , stirring , for 2-3 minutes , over low heat , but do not brown like a roux.

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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.

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Pour the mixture into the soup pot and stir , cooking and stirring the soup constantly until the soup thickens , about 3-5 minutes more.

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Blend in the cream and hot sauce , remove from heat , and serve.

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Ingredients

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olive oil, carrots, onions, celery ribs, garlic, poblano peppers, salt, pepper, cumin, dried thyme, chicken stock, cilantro, cooked chicken, unsalted butter, flour, hot pepper sauce, heavy cream