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Sam's Cafe Poblano Chicken Chowder

2 C. flour
2 C. unsalted butter
1/4 C. olive oil
5 to 6 medium carrots, peeled and cut to 1/2-inch dice
3 to 4 medium onions, peeled and cut to 1/2-inch dice
1 bunch celery, trimmed and cut to 1/2-inch dice
1/4 C. garlic, minced
1/2 lb. poblano peppers, stemmed, seeded and cut to 1/2-inch dice
1 1/2 T. ground cumin
2 T. fresh thyme
7 oz. chicken base
2 1/2 quarts water
1 T. ground white pepper
1/8 C. red hot sauce
3 C. heavy cream
1 C. chicken breasts, cubed and grilled
2 T. fresh cilantro, minced, for garnish

Make a roux by combining flour and butter in a heavy pan over medium heat. Cook, stirring often, 4 to 5 minutes. Do not let brown.

Heat olive oil in a large pot. Add carrots, onions, celery, garlic, poblano peppers, cumin and thyme. Sauté 8 to 10 minutes, until vegetables are slightly softened. Add chicken base, water and white pepper. Cook until carrots are crisp-tender, about 10 to 12 minutes. Whisk in roux and cook 5 minutes longer, stirring often. Remove from heat. Add hot sauce. Mix well and allow to cool.

Before serving, add cream and chicken and heat through. Garnish with cilantro.

Makes 16 servings.

    
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