Directions
- 1In a pan over medium heat, add a little bit of oil and four tablespoons of butter.
- 2Once the butter melts, add one small onion and four roasted, peeled and chopped poblano peppers.
- 3Mix it and sauté for three minutes.
- 4After three minutes, add two minced garlic cloves and allow that to cook for another minute.
- 5After the minute, sprinkle in flour and mix it in, then allow it to cook for a minute.
- 6Whisk in one cup of broth, making sure to break down the flour.
- 7Add two cups of heavy cream, mixing it in as you pour.
- 8Mix it all together and bring it to a simmer.
- 9Once it comes to a simmer, set it to the side.
- 10In a pot over medium-high heat, add potatoes, spices, and four cups of broth.
- 11Bring that to a boil.
- 12Once it comes to a boil, add precooked chicken and corn.
- 13Mix it and allow it to cook for twelve to fifteen minutes. After ten minutes, check your potatoes and make sure they are cooked and nice and soft.
- 14Add the base and mix it in.
- 15Bring it to a simmer, taste for salt and adjust if needed.
- 16Reduce the heat to medium-low and allow it to continue simmering for five more minutes.
Ingredients
- 4 tbsp butter
- 1 tbsp oil
- 1 small onion
- 4 roasted, peeled and chopped poblano peppers
- 2 minced garlic cloves
- 0.5 cup APF
- 5 cups broth
- 2 cups heavy cream
- 3 yellow potatoes
- 1 tsp ground cumin
- 1 tsp New Mexico chili powder
- 1 tsp black pepper
- 2.25 tsp salt
- 1 serving precooked chicken
- 30 oz roasted yellow sweet corn
Equipment
panpot
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