Poblano Chicken Chowder

I have had this recipe pinned forever. I love poblano peppers, they add a nice spice without being too overpowering.  Miss F was thrilled that there was no potatoes in this chowder recipe, she despises potatoes, especially in soup.  This soup was full of flavor, I didn't even need to add any hot sauce to my bowl.  Miss F still did, she loves Tabasco.  We haven't had much of a winter here in Houston this year, so I have been enjoying soup in 80 degree weather.  At least I got to spend last weekend in Aspen and get some exposure to real winter.

Poblano Chicken Chowder

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into ½ -inch dice
3 large carrots, cut into ½ -inch dice
2 cups frozen corn kernels
½ onion, cut into ½ -inch dice
3 cloves garlic, minced
1 Poblano pepper, seeded and cut into ½ -inch dice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin, or more to taste
¼ teaspoon dried thyme, or more to taste
6 cups chicken broth
¼ cup butter
½ cup all-purpose flour
½ teaspoon hot sauce, or more to taste
½ cup heavy cream

Heat the oil in a stock pot over medium heat. Add the chicken, carrots, corn, onion, garlic, poblano, salt, pepper, cumin and thyme. Saute for 8 minutes, until the vegetables soften. Add the chicken broth and cook for 12 minutes more, stirring occasionally. Melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 4 minutes. Ladle one cup of the broth from the stockpot into the flour, whisk until smooth. Pour the skillet mixture into the stockpot and stir well to combine. Cook for 5 minutes more, stir in the hot sauce and cream. Serve.

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