Comfort food at its finest!
Inspired by Sam's Cafe – Phoenix, Arizona
I was introduced to this soup/chowder at the above named restaurant many moons ago. It was so good that everytime I went there I had to have a cup. I admit, it's not the healthiest soup; however, it does have a lot of great veggies in it and it is super tasty, so I still think it's good for you! I found this recipe on the internet and have made it several times. You will need a big pot!
1/4 cup olive oil
3 large carrots, cut into 1/2 – inch dice (I have used shredded carrots and chopped them even more.)
2 large onions, diced
5 stalks celery, diced
1/8 cup minced garlic
2-3 small poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon white or black pepper
1/4 teaspoon ground cumin (or more to taste)
1/4 teaspoon dried thyme
1 tablespoon chicken bouillon granule
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced grilled chicken (I have used leftover oven-roasted chicken, but grilled is better.)
1/2 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce (or more to taste)
1 cup heavy cream
-Heat the oil in a large stockpot over medium heat.
-Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
-Saute for 7 to 8 minutes, or until the vegetables begin to soften.
-Stir in the chicken bouillon.
-Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
-Stir in the chicken and cook, stirring frequently, until the chowder is thickand 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 hot sauce, then the cream, and serve.