Chowders - Chicken poblano soup paula deen recipes

Author: Victor Kelley  

Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese. Make and share this Poblano Chicken Chowder recipe from Food.com.

Poblano Chicken Chowder

Poblano Chicken Chowder
Easy, delicious and healthy Poblano Chicken Chowder - Paula Deen recipe from SparkRecipes. See our top-rated recipes for Poblano Chicken Chowder - Paula Deen.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 16 servings
Number of ingredients: 18
Ingredients:
  • 1/2 teaspoon Paula Deen’s Hot Sauce, or more to taste
  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted light 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
Nutrition:
  • Calories: 174.8 calories
  • Fat: 10.2 g
  • Cholesterol: 34.1 mg
  • Sodium: 746.1 mg
  • Carbohydrate: 12.6 g
  • Fiber: 1.8 g
  • Protein: 8.4 g
How to cook:
  1. 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.
  2. 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.
  3. Serving Size: makes 16 - 1 cup servings
Notes: Poblano Chicken Chowder, Directions. Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white …

Blast from the Past - Paula Deen's Poblano Chicken

24/01/2019 · In this Blast from the Past Paula makes a delicious and spicy Poblano Chicken Chowder. This comfort food is sure to warm you up! Click here to …

Chicken Poblano Chowder

Chicken Poblano Chowder
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by: PalatablePastime
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 14 servings
Number of ingredients: 17
Ingredients:
  • 1/4 cup olive oil
  • 3 large carrots, diced
  • 2 large onions, diced
  • 5 celery ribs, sliced
  • 2 tablespoons minced garlic
  • 3 poblano peppers, seeded and diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 3 quarts chicken stock
  • 1/2 bunch cilantro, chopped (no stems)
  • 3 cups chunked cooked chicken
  • 1/2 cup unsalted butter
  • 1 cup flour
  • 1 teaspoon hot pepper sauce
  • 1 cup heavy cream
Nutrition:
  • Calories: 393.9 calories
  • Fat: 25.3 grams
  • Saturated Fat: 11.5 grams
  • Cholesterol: 81 milligrams
  • Sodium: 611.9 milligrams
  • Carbohydrate: 24.4 grams
  • Fiber: 2.5 grams
  • Sugar: 6.1 grams
  • Protein: 17.6 grams
How to cook:
  1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  2. Add stock, cilantro and chicken and cook several minutes more.
  3. In a saucepan, melt butter and add flour.
  4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  5. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  7. Blend in the cream and hot sauce, remove from heat, and serve.
Notes: PAULA DEEN CHICKEN NOODLE SOUP RECIPES All You, FOR THE SOUP:. Bring stock back to a boil. Add carrots, and cook for 3 minutes,. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook …

Poblano Chicken Chowder

Poblano Chicken Chowder
Make and share this Poblano Chicken Chowder recipe from Food.com.
Provided by: Kaccy G.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 18
Ingredients:
  • 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
  • 2 -3 small poblano peppers, seeded and cut into 1/2-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground cumin (to taste)
  • 1/4 teaspoon dried thyme (to taste)
  • 1 tablespoon chicken bouillon granule
  • 3 quarts chicken broth
  • 1/2 bunch fresh cilantro leaves, minced
  • 3 cups diced grilled chicken
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon hot sauce (to taste)
  • 1 cup heavy cream
Nutrition:
  • Calories: 340.7 calories
  • Fat: 22.6 grams
  • Saturated Fat: 10.9 grams
  • Cholesterol: 77.3 milligrams
  • Sodium: 1117.2 milligrams
  • Carbohydrate: 16 grams
  • Fiber: 2 grams
  • Sugar: 3 grams
  • Protein: 18.2 grams
How to cook:
  1. Heat the oil in a large stockpot over medium heat.
  2. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
  3. Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
  4. Stir in the chicken bouillon.
  5. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
  6. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
  7. Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
  8. Add the flour and stir to combine.
  9. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
  10. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
  11. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
  12. Pour the mixture in the skillet into the stockpot, whisking to blend.
  13. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
  14. Remove the pot from the heat.
  15. Stir in the hot sauce, then the cream, and serve.
Notes: The Lady's Homemade Chicken Noodle Soup Recipe, For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add …

Poblano Chicken Cheese Soup

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by: BracksFour
Total time: 75 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 5 poblano peppers
  • 2 cups chicken bone broth
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sharp Cheddar cheese, shredded
  • ½ cup shredded Monterey Jack cheese
  • ½ cup salsa verde
  • 2 tablespoons butter
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 pound boiled boneless, skinless chicken breast, shredded
  • salt and ground black pepper to taste
Nutrition:
  • Calories: 356.2 calories
  • Carbohydrate: 6.1 g
  • Cholesterol: 108 mg
  • Fat: 25.5 g
  • Fiber: 1.9 g
  • Protein: 25.3 g
  • Saturated Fat: 14.4 g
  • Sodium: 658.2 mg
  • Sugar: 2.3 g
How to cook:
  1. Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  2. Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  3. Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  4. Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  5. Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Notes: 10 Best Chicken Poblano Soup Recipes, Chicken, Poblano & Roasted Sweet Corn Soup The Gourmet RD. avocado, chili powder, tortilla strips, olive oil, poblano, black beans and 10 more.
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