Smokey Poblano Chicken Corn Chowder

Smokey Poblano Chicken Corn Chowder
Cathy Dunford


1/4 c olive oil
3 lg carrots, peeled and diced
2 lg onions, diced
5 stalks celery, diced
1/8 c. minced garlic
2-3 poblano (pasilla) chilies, seeded and cut into small pieces
1 t salt
1/2 t white pepper
1/4 t cumin, or more to taste (I add another 1t. making 2 total)
1 t liquid smoke (I find this near the bbq sauces and this is really worth finding because it adds great smokey flavor to your soups and home made bbq sauces)
1/4 t thyme
1 T chicken bouillon granules
3 qts chicken broth
1/2 bunch fresh cilantro leaves, minced
1/2 c butter
1/2 c. flour
1/2 t bottled hot sauce, or more to taste
1 c. heavy cream ( I use half and half to cut calories/fat)
6 chicken breasts, cut into bite sized pieces
3 c frozen corn

This feeds my family dinner and then some.....I double it and take some to a friend.

In a lg stockpot cook chicken until no longer pink. Remove from stockpot and set aside. Add olive oil and heat then add carrots, onions, celery, garlic, poblanos, salt, white pepper, cumin, and thyme. Saute for 7-8 minutes until veges soften. Stir in bouillon and the broth,cilantro, chicken and corn and cook for 10-12 minutes. Stir in the chicken and heat until chowder becomes thicker and heated through. Melt butter in a lg skillet add flour and stir to combine. Cook, stirring frequently, for 3-4 minutes. Ladle 1-2 c of the hot liquid from the soup into the flour mixture and whisk until combined. Add another 1-2 cups of liquid and repeat. Pour the mixture into the stockpot and whisk it until smooth into the soup mixture. Stir in heavy cream and return to a boiling. Add hot sauce. Thicken and serve.

This is great with tortilla chips, avocado, some Mexican cheese, even a bit of sour cream on top....whatever you want to top it with.