Poblano Chicken Chowder with Wild Rice


Poblano Chicken Chowder with Wild Rice

  • 4 tablespoons olive oil, divided
  • 1 ½ pounds boneless, skinless chicken breasts, cubed
  • 1 cup carrots, peeled, diced
  • ½ cup celery, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 2 large Poblano peppers, seeded, roasted, peeled, and diced
  • ½ teaspoon dried thyme
  • 1 ½ teaspoons ground white pepper
  • 2 teaspoon cumin
  • ¾ cup all-purpose flour
  • 5 cups chicken broth
  • 2 cups whole milk
  • ¼ teaspoon cayenne pepper
  • 1 cup cooked wild rice
  1. Heat 2 tablespoons olive oil in a large stockpot over medium high heat. Add chicken breasts and cook until chicken is no longer pink, about 8-10 minutes. Remove chicken from pot and set aside.
  2. Heat remaining 2 tablespoons of olive oil to pot. Add carrots, celery, and onion. Sauté until onion is translucent, about 5-6 minutes.
  3. Add garlic, thyme, white pepper, cumin, and poblano peppers. Cook until garlic is fragrant, about 30 seconds.
  4. Add flour to pot and stir until flour is incorporated. Cook mixture for about three minutes, stirring constantly.
  5. Add chicken broth. Bring to a boil, then reduce heat to a simmer and cook until mixture begins to thicken, about 12 minutes.
  6. Stir in whole milk, cayenne pepper, and wild rice. Cook until mixture thickens again, about 5-10 minutes.
  7. Season with salt and pepper to taste.