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Poblano Chicken Chowder

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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

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