There is nothing more satisfying than a hardy bowl of soup this time of year. Both my children have extra-long breaks from college for the holidays. With their constant comings and goings, having soup in the crockpot allows them to serve themselves, giving me more time for writing. I’ve highlighted my favorite soups. Poblano Chicken Chowder is always a hit, but it requires a little more work in the kitchen.

Heat oil in large stock pan over medium heat. Add carrots, onions, celery, garlic, peppers, salt, white pepper, cumin, and thyme. Saute for 7 or 8 minutes or until the vegetables begin to soften. Stir in the bouillon. Add the broth and cilantro, and cook for 10 to 12 minutes or until the carrots are tender. Stir in the chicken and cook 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, 1 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 sauce and cream.

 

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[ultimate-recipe id=”1688″ template=”default”]

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