So before moving to the Pacific Northwest, we lived in the Southwest. I am not a fan of Southwest cuisine to put it mildly. But I did take the time to learn how to make a lot of it and to learn how the flavors went together since everyone else seemed to be a fan of it. This soup is a product of that.

I sometimes throw roasted corn into this soup as well, but sadly, good corn season has come and gone, so I passed this time around. I made this soup for my progressive dinner club this weekend (in case you haven’t figured it out, we had the soup course). Poblano’s are pretty mild chilies so most people can handle them, even the wimps. They add nice flavor depth and a little kick to heat you up on those chilly Fall nights. 😉

Roasted Poblano and Chicken Chowder

1 ½ pounds chicken breast, cooked, diced into bite size pieces
2 TBSP olive oil
1 cup carrots, peeled, small dice
½ cup celery, small dice
1 cup yellow onion, small dice
1 ½ TBSP minced garlic
2 large roasted Poblano chilies, seeded, small dice
¼ tsp dried thyme
1 ½ tsp ground white pepper
2 tsp ground cumin
9 cups chicken stock
1 TSBO hot sauce (like Tabasco)
½ cup unsalted butter
¾ cup all-purpose flour
3 cups heavy whipping cream

In a large stock pot heat oil and add carrots, celery, chilies, and onions. Saute for approximately 5-6 minutes. Until the onions start to become a little translucent.

Add garlic, thyme, cumin, and white pepper. You wont need salt for this soup because of all the chicken stock. If you are using low sodium chicken stock, you may want to add salt as well. Saute for another 3 minutes.

Pour in chicken stock and add hot sauce. Bring to a boil and then reduce to a simmer. Simmer for about 12-14  minutes.

In a small saucepan, melt the butter over low heat. Once butter has melted, sprinkle the flour into the butter. Stir with a wooden spoon continually for 3 minutes. You are not looking to make a brown roux, but you do want to cook the flour taste out before adding to the stock.

Whisk roux into the soup and let cook until thickened, about 5-7 minutes.

Add the prepared chicken to the soup, as well as the cream. Cook until every thing is heated through. Serve hot. Top with cheese. Onion. More chilies. Bacon. Whatever you want basically.