Ingredients :
- 4 poblano peppers
- 3 cups reduced-sodium chicken broth, divided
- 1/4 cup butter
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1-1/4 teaspoons salt
- 1/4 cup all-purpose flour
- 2 cups cubed or shredded cooked chicken breast
- 1 can whole kernel corn, drained
- 2 tablespoons minced fresh cilantro
- 1 pint half-and-half cream
- 1/2 teaspoon pepper
- Sour cream, shredded cheese and fried tortilla strips, for serving
Directions :
- Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
- Peel off and discard charred skin. Remove stems and seeds. Place peppers into blender with 1/4 cup broth; puree until smooth.
- In a Dutch oven or large sauce pot, melt butter over medium heat. Add onion, cook until tender, 4-5 minutes. Add garlic, salt and pepper, cook one minute longer. Add flour, cook and stir until browned, 2-3 minutes. Slowly whisk in remaining 2-1/2 cups broth; simmer until thickened, 4-5 minutes. Add pepper puree, chicken, corn and cilantro. Simmer on low heat until flavors are melded, 10-12 minutes. Stir in cream; heat through. Serve with toppings as desired.
