Rich and creamy poblano chicken chowder with wild rice contains diced chicken breasts, poblano peppers, vegetables and spices.
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.