|Poblano Chicken Chowder|
I love southern food, and the various cultural influences on it. There is definitely an undeniable Hispanic influence on our food here - rich, earthy, robust, flavorful foods are a staple of that cuisine, and it fits well with our food here. I've posted about liking spicy foods before - so when I developed my first recipe from a blank piece of paper, I decided to do something full of flavor with a little kick. Someone I was talking to mentioned wanting to make a chowder with poblano and corn. I've made plenty of soups before, but not chowders. Chowders can be incredibly flavorful and actually aren't too difficult. To start developing the recipe, all I needed to know was how to make a base for chowder. I read about that for a bit and began.
1 strip bacon, or 1 teaspoon bacon fat
2 Poblano peppers, roasted, diced
3 cloves garlic, minced
5 green onions, chopped (tops reserved)
1 sprig thyme
1 1/2 quarts chicken stock
1 1/2 cups grilled chicken, chopped
1 15 oz can corn, drained
1 15 oz can black beans, drained, rinsed
3/4 cup cracker meal
1/2 teaspoon chipotle chile powder
3/4 cup cream
Heat bacon or bacon fat in a stock pot. Add Poblano peppers, garlic, green onions (making sure you reserve the tops for garnish), and thyme. Sauté 6-8 minutes or until vegetables begin softening. Add chicken stock to vegetables slowly. Cook over medium-high heat, stirring, 8-10 minutes.
Reduce heat to medium and add chicken, corn, black beans, cracker meal, and chipotle powder. Cook 10-12 minutes, stirring frequently. Add more cracker meal as needed to thicken chowder.
Reduce heat to low and add cream, stirring for about 2 minutes. Remove from heat.
Garnish with green onion tops, cracked pepper, and hot sauce.
|Poblano Chicken Chowder Garnish|
This is a great recipe for the waning days of winter. I know I'm going to enjoy it over the next couple of cold days here! Let me know what you think about this chowder - or if you have your own favorite ways to make chowder.