If you don’t like the weather in Mississippi, just wait a minute. We had about 2.5 seconds of spring weather before the temperatures jumped up into the 90’s. Then – out of nowhere – it’s a high of 60 degrees with a low of 40 degrees. What the heck? Sixty degrees? In Mississippi? In mid-May?
I had originally planned on having leftover barbeque pulled pork for dinner. But the chilly temps combined with the fact that I had just spent three days taking care of a sick baby left me wanting something warm and comforting. This poblano chicken chowder with wild rice the spot.
Poblano Chicken Chowder with Wild Rice
- 4 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken breasts, cubed
- 1 cup carrots peeled, diced
- 1/2 cup celery diced
- 1 cup onion diced
- 3 cloves garlic minced
- 2 large Poblano peppers seeded, roasted, peeled, and diced
- 1/2 teaspoon dried thyme
- 1 ½ teaspoons ground white pepper
- 2 teaspoon cumin
- 3/4 cup all-purpose flour
- 5 cups chicken broth
- 2 cups whole milk
- 1/4 teaspoon cayenne pepper
- 1 cup cooked wild rice
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.
Heat remaining 2 tablespoons of olive oil to pot. Add carrots, celery, and onion. Sauté until onion is translucent, about 5-6 minutes.
Add garlic, thyme, white pepper, cumin, and poblano peppers. Cook until garlic is fragrant, about 30 seconds.
Add flour to pot and stir until flour is incorporated. Cook mixture for about three minutes, stirring constantly.
Add the chicken broth. Bring to a boil, then reduce heat to a simmer and cook until mixture begins to thicken, about 12 minutes.
Stir in whole milk, cayenne pepper, and wild rice. Cook until mixture thickens again, about 5-10 minutes.
Season with salt and pepper.
Recipe Notes*Note: if you like a thinner chowder, add more chicken broth.