Chicken Poblano Chowder Recipe

Name: Chicken Poblano Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 large carrots, diced; 2 large onions, diced; 5 celery ribs, sliced; 2 tablespoons minced garlic; 3 poblano peppers, seeded and diced; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cumin; 1/2 teaspoon dried thyme; 3 quarts chicken stock; 1/2 bunch cilantro, chopped (no stems); 3 cups chunked cooked chicken; 1/2 cup unsalted butter; 1 cup flour; 1 teaspoon hot pepper sauce; 1 cup heavy cream

Servings: persons

1/4 cup olive oil
3 large carrots, diced
2 large onions, diced
5 celery ribs, sliced
2 tablespoons minced garlic
3 poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme
3 quarts chicken stock
1/2 bunch cilantro, chopped (no stems)
3 cups chunked cooked chicken
1/2 cup unsalted butter
1 cup flour
1 teaspoon hot pepper sauce
1 cup heavy cream

1
In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
2
Add stock, cilantro and chicken and cook several minutes more.
3
In a saucepan, melt butter and add flour.
4
Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
5
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.
6
Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
7
Blend in the cream and hot sauce, remove from heat, and serve.

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 3 large carrots, diced, 2 large onions, diced, 5 celery ribs, sliced, and more.

Yes, Chicken Poblano Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Poblano Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions