On The Menu this week, well my mom Sally (I love that name don’t you?) keeps asking for my chicken poblano corn chowder recipe. So Mom, here you go! Oh by the way, tell dad to pick yours up in my refrigerator in the green bowl.
I love my family, friends, fun and food. The four wonderful words in life. I hope you enjoy this chowder on one of the cool nights that we have been starting to finally have!
3 chicken breasts diced
3 carrots diced
3 small poblano peppers
4 celery stalks diced
8 garlic cloves minced
1 large brown onion diced
1 can corn drained
4 1/2 cups chicken stock
1 Tbl chicken bouillon granules
1 Tbl cumin
1 Tbl dried thyme
1 cup heavy cream
1 stick of unsalted butter
1 cup flour
1/4 cup olive oil
1/2 bunch of cilantro chopped
Salt/pepper
In a large pot, add in olive oil, garlic, carrots, poblanos, celery, onions, corn, thyme and cumin. Stir and let sauté until soft. Add chicken stock along with the chicken bouillon granules. Bring to a boil and add chopped chicken and
Serves 10-12. Half the recipe for a smaller batch! Remember this is a great soup to share or freeze for another meal.
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