Pablano Chowder

This recipe is originally from Paula Deen. As I was making it, I realized my pot was not quite big enough (and we did not want that much food), so I adjusted it a little. This is the recipe with adjustments. You can find the original here. I made it a second time and substituted eggplant for the chicken. It was still good. Best of all, the kids (especially Josh) gobbled it up!

Chicken Pablano Chowder

• 1/4 cup olive oil
• 3 large carrots, cut into 1/2-inch dice
• 2 large onions, cut into 1/2-inch dice
• 5 stalks celery, cut into 1/2-inch pieces
• 1/8 cup minced garlic
• 1 poblano pepper, seeded and cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin, or more to taste
• 1/2 teaspoon dried thyme, or more to taste
• 1 tablespoon chicken bouillon granules
• 8 c. chicken broth
• 1/2 bunch fresh cilantro leaves, minced
• 3 cups diced (large pieces) grilled chicken, or 1 small eggplant peeled and diced*
• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 c. milk
• 1/2 teaspoon hot sauce, or more to taste
• 1 cup heavy cream
• Tortilla chips

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! Add the milk gradually (whisking constantly) and cook until thickened.

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 with tortilla chips.

*I added the eggplant towards the end of cooking the veggies. (Before adding the broth.)

MMMM...It's lick the bowl good!