Paula Deen Poblano Chicken Chowder

Paula Deen poblano chicken chowder is a creamy Southern soup with grilled chicken, poblano peppers and heavy cream that takes just 20 minutes and feeds 10. It's an easy big-batch soup for a potluck, church supper or cold weeknight dinner, and it all simmers together in one big stockpot.

Cook the flour in the butter for the full 3 to 4 minutes, but never let it brown. Browned flour turns the chowder bitter and dull instead of pale, silky and creamy.

Paula builds the base with 3 large carrots, 5 celery stalks and 2 large onions, so every spoonful has some bite to it. She whisks hot broth into the flour mixture a cup at a time, which keeps the chowder smooth with no lumps.

Paula Deen Poblano Chicken Chowder

0.0 from 0 votes

Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

Poblano peppers, carrots and celery simmer in chicken broth until tender, then a butter and flour roux thickens it into a rich chowder. Stirring in the cream and hot sauce at the very end keeps it silky and a little spicy.

Ingredients

• 1/2 teaspoon or more to taste Paula Deen's Hot Sauce
  

• 1 cup all purpose flour
  

• 1/2 cup unsalted butter
  

• 3 cups grilled diced (large pieces) chicken
  

• 1/2 bunch minced fresh cilantro
  

• 3 quart chicken broth
  

• 1 tablespoon chicken bouillon granules
  

• 1/4 teaspoon or more to taste cumin
  

• 1/4 teaspoon or more to taste dried thyme
  

• 1/2 teaspoon white pepper
  

• 1 teaspoon salt
  

• 2 to 3 small seeded and cut into 1/2 inch dice poblano peppers
  

• 1/8 cup minced garlic
  

• 5 stalks cut into 1/2 inch pieces celery
  

• 2 large cut into inch 1/2 inch dice onions
  

• 3 large cut into 1/2 inch dice carrots
  

• 1/4 cup Olive oil
  

• 1 cup heavy cream
  

Directions

• Saute the vegetables: Heat 1/4 cup olive oil in a large stockpot over medium heat. Add 3 diced carrots, 2 diced onions, 5 stalks celery, 1/8 cup minced garlic and 2 to 3 diced poblano peppers.
• Season the vegetables: Stir in 1 teaspoon salt, 1/2 teaspoon white pepper, 1/4 teaspoon cumin and 1/4 teaspoon thyme. Saute for 7 to 8 minutes until the vegetables begin to soften.
• Add the broth: Stir in 1 tablespoon chicken bouillon granules, then pour in 3 quarts chicken broth and add 1/2 bunch minced cilantro. Let it cook for 10 to 12 minutes, or until the carrots are tender.
• Add the chicken: Stir in 3 cups grilled diced chicken. Keep stirring often until the chowder is thick and the chicken is heated through.
• Make the roux: Shortly before the chowder is done, melt 1/2 cup unsalted butter in a large skillet over medium heat. Add 1 cup flour and cook, stirring often, for 3 to 4 minutes, and don't let it brown.
• Temper the roux: Ladle 1 cup of hot liquid from the stockpot into the skillet, whisking constantly. Once that cup is blended in, add another 2 cups of liquid, one at a time.
• Thicken the chowder: Pour the skillet mixture into the stockpot and whisk to blend. Cook, stirring often, for 3 to 5 minutes until it begins to thicken.
• Finish and serve: Take the pot off the heat and stir in 1/2 teaspoon Paula Deen's Hot Sauce, adding more to taste. Then stir in 1 cup heavy cream and serve it hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken instead of grilled chicken?

Yes, rotisserie chicken works well and saves you a step. Pull it into large pieces and skip the skin so the chowder stays clean and creamy.

How do I store leftover poblano chicken chowder?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, adding a splash of broth if it has thickened too much.

Can I make the chowder ahead of time?

You can make it through the roux and thickening step, then chill it. Reheat gently and stir in the hot sauce and cream just before serving so the cream stays smooth.

Will poblano peppers make this chowder too spicy?

Poblanos are mild, with a gentle earthy heat, so the chowder isn't fiery. The hot sauce is what adds the kick, so start with the 1/2 teaspoon and add more to taste.

What's the biggest mistake with this chowder?

Letting the flour brown in the skillet is the most common one, because it gives the chowder a bitter edge. Keep the heat at medium and stir the whole time.