For years, every time we’d go to the movies, I’d have to stop at nearby
Canyon Café for a bowl of their delicious Poblano Chicken chowder. This week was the same when we went to see “Moonrise Kingdom” (an unusual, but very sweet film).
I’m not sure if it was due to
years of my begging, but they eventually came out with a cookbook and this
recipe was included. It is a rich,
creamy chowder flavored with poblano peppers and roasted chicken, and I like to
kick it up with a shake or two of hot sauce. Served in a custard cup topped with tortilla chips, it is also darned cute!
POBLANO CHICKEN CHOWDER
Canyon Café
ROUX
1 stick unsalted butter, melted
3/4 cup flour
SOUP BASE
1 Tbs. Olive oil
1/2 lb. onion, diced
1/2 lb. celery, diced
1/2 lb. carrots, diced
1/4 lb. Poblano chiles, seeded & diced
1Tbs. fresh garlic, minced
1 Tsp. Thyme leaves
1/2 Tbs. white pepper
1 Tbs. ground cumin
2 Qts. strong chicken stock (or chicken bouillon / water)
1 1/2 Tbs. Tabasco pepper sauce
1/2 bunch cilantro, washed & finely chopped
TO SERVE SOUP
1 Qt. heavy cream
1 lb. chicken breast, grilled and diced
Monterrey Jack cheese, shredded (optional)
DIRECTIONS
Make a roux by heating melted butter with flour and whisking over
medium-high heat for 5 minutes. Do not brown this mixture. It should be a blond color. Reserve.
ROUX
1 stick unsalted butter, melted
3/4 cup flour
SOUP BASE
1 Tbs. Olive oil
1/2 lb. onion, diced
1/2 lb. celery, diced
1/2 lb. carrots, diced
1/4 lb. Poblano chiles, seeded & diced
1Tbs. fresh garlic, minced
1 Tsp. Thyme leaves
1/2 Tbs. white pepper
1 Tbs. ground cumin
2 Qts. strong chicken stock (or chicken bouillon / water)
1 1/2 Tbs. Tabasco pepper sauce
1/2 bunch cilantro, washed & finely chopped
TO SERVE SOUP
1 Qt. heavy cream
1 lb. chicken breast, grilled and diced
Monterrey Jack cheese, shredded (optional)
DIRECTIONS
Make a roux by heating melted butter with flour and whisking over
medium-high heat for 5 minutes. Do not brown this mixture. It should be a blond color. Reserve.
Heat oil in a large
kettle, add onions, celery, carrots,
poblanos and
garlic. Sauté until onions become translucent and carrots begin to soften.
garlic. Sauté until onions become translucent and carrots begin to soften.
Add thyme, pepper and cumin, stir well. Add chicken stock.
Bring to a boil, reduce to simmer and cook 20 minutes or until
vegetables are soft.
Begin adding roux
and whisk in each bit to incorporate. Be careful not
to form lumps!
to form lumps!
Continue to cook
over high heat for 5 minutes to remove the flour taste.
Remove from heat and add Tabasco sauce and cilantro.
Add cream and diced chicken. Heat through.
Remove from heat and add Tabasco sauce and cilantro.
Add cream and diced chicken. Heat through.
Top with crisp tortilla strips and Monterrey Jack
cheese, if desired.
Grab a copy for
yourself, there is lots of yummy goodness to be had:
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9 comments:
Its been raining like crazy here in Savannah. This just brightened up my day! Thanks for sharing, Pattie!
Is it crazy that I now want this for breakfast? I can't wait for cooler weather to try it.
Well, we are going to give this recipe a go here in this house! We rarely dine out--if ever (long story)--but I have had the pleasure of Canyon Cafe and LOVED it! Now must get cookbook. Meantime, am totally making this chowder, thank you for sharing!
Oh, this is just a keeper! I'll be making this in the fall. I see you will be sharing this ON THE MENU MONDAY! Thanks so much. YUMMY!
I need to make this for my daughter who loves chowders! It sounds delicious :)
Wow - this looks awesome and right up my alley! New follower too - inviting you to come by and do the same :-) Deb
This sounds wonderful! I haven't made a cream soup in a long time, gotta correct that:@)
This may become my new favorite soup - looks so good. Thanks for sharing the recipe!
Hi Pattie: This sounds really good--I hope to try it out soon! Thank you for sharing it with us.
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