Poblano Chicken Chowder

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Poblano Chicken Chowder Poblano Chicken Chowder Recipe Courtesy of

Servings: 12-16 servings
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 teaspoon Paula Deen’s Hot Sauce, or more to taste
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter
3 cup diced (large pieces) grilled chicken
1/2   bunch fresh cilantro, minced
3 quart chicken broth
1 tablespoon chicken bouillon granules
1/4 teaspoon cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1/2 teaspoon white pepper
1 teaspoon salt
2-3   small poblano peppers, seeded and cut into 1/2 inch dice
1/8 cup minced garlic
5   stalks celery, cut into 1/2 inch pieces
2   large onions cut into 1/2 inch dice
3   large carrots cut into 1/2 inch dice
1/4 cup olive oil
1 cup heavy cream





Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute 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, one 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.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:


My favorite soup!!! Delicious!

By B on January 18, 2012


Very, very good.

By Judy elledge on September 27, 2011


My husband and I love this recipe! I use margarine and half n half to make it a little better for us.

By Stephanie on July 11, 2011


Absolutely perfect! It has been added to the permanent recipe book! Enjoyed it with buttermilk cornbread.

By Suzanne on May 13, 2011


My family has a tradition of making soup every Sunday. I came across this recipe a few weks back & decided to give it a go. I decided to half the recipe for my family of 5. It turned out so well! My kids went for seconds, leaving virtually no leftovers. This is definitely something I'll make again.

By Jennifer Pavelsky on April 09, 2011


I've made this soup several times, and it's absolutely delicious. Everyone's I've ever made it for, has loved it! Thanks Paula!

By Taylor Martin on February 08, 2011


Yes this is one of the ones I will cook a lot. Thank you this is a great recipe and everyone loved it they even put more hot sauce in their bowls.. thank you, Frances

By Frances Kildea on December 14, 2010


We made this today, and what a hit! Absolutely delicious. Thanks, Paula for another touchdown.

By Anonymous on December 05, 2010


I used Salted Butter and Minced Garlic to save time. I also used Black Pepper just as my personal Preference and 4 pieces of Boiled Chicken. I also used 5 diced carrots bc I believe Paula said that on her cooking show. My Husband told me, 'I could eat this Forever' It's a Hit in my book! Thanks Paula!

By MillionaireofRecipe on November 30, 2010


alot of prep but easy to make..delicious!!

By Anonymous on January 19, 2010


Paula, I made this for something different to try on Thanksgiving. It was a huge hit; more popular than the turkey. Thanks so much!

By Anonymous on December 01, 2009


By Anonymous on November 21, 2009


I've served this recipe several times and am always asked for the recipe. It makes a large amount, enough for several days.

By Patpebbles on July 08, 2009

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