0:03
because I'm really really wanting to
0:06
move on to our next dish which is
0:08
chicken poblano chowder I'm gonna pour
0:11
in gosh about 1/4 to 1/3 of a cup of
0:15
olive oil and to our olive oil I'm gonna
0:19
add some cumin about a half a teaspoon
0:23
I've got one tablespoon of chicken
0:26
bouillon to enhance the flavor and
0:28
tenderness I've got about a half a
0:32
teaspoon of thyme a little salt a little
0:39
white pepper and then 1/2 a bunch of
0:44
chopped cilantro which is really gonna
0:48
give it a fabulous flavor I really do
0:52
appreciate the flavor of cilantro now
0:55
once I've given it some some good tries
0:58
all right now I'm gonna come in here
1:01
with some fresh garlic and then I've got
1:06
like five diced carrot sticks and I've
1:13
got two onions diced so this is going to
1:18
be full of vegetable flavor
1:27
all right so I've got all our vegetables
1:30
in the pot but now I want to get our
1:33
poblanos in there now I'm using a mild
1:36
poblano but I'm gonna cut them apart and
1:39
just see them and take out that vein
1:42
because supposedly if a pepper is hot
1:46
it's gonna be in the vein of that pepper
1:49
and in the seas so I'm gonna this sucker
2:03
is really kind of warm whoo I want to
2:06
make sure I wash my hands real good
2:09
because heaven forbid should I
2:10
accidentally pick my nose
2:13
the front of my face will catch on fire
2:17
they say the darker the pepper the
2:20
hotter it is that finishes off our
2:25
pepper our vegetables are coming
2:30
together real good down there in that
2:31
pot now I'm gonna add three quarts of
2:47
okay alright now we're gonna blend this
2:52
cook for about 15 minutes but while
2:54
that's cooking I want to come over here
2:57
and I want to make a roux that's gonna
2:58
tighten our chowder force and I'm gonna
3:01
just make a basic roux
3:04
using one stick of butter to our butter
3:09
we're gonna add one cup of flour
3:20
this room acts as a thickening agent for
3:23
our soup and the butter gives it a nice
3:30
so come on down we're gonna finish up
3:33
this chowder now I've got three chicken
3:36
breasts that I grilled now I'm just
3:40
going to cut these up in pieces I mean
3:43
throw it in that pot and then I'm gonna
3:45
bring it back to a ball and we're gonna
3:48
drop in some of our roux and it's gonna
3:51
make it nice and tight
3:56
all right so in goes our chicken all
4:05
right now I'm gonna take just a couple
4:08
of ladles of our stock and add to our
4:11
roux and that's just gonna kind of
4:15
because if we just dumped it in there
4:18
there's a good chance it could be lumpy
4:20
so we're gonna do it just like this and
4:25
then we're gonna add this back to our
4:28
pot of vegetables I'm gonna incorporate
4:33
that stock into our flour and butter
4:39
okay and that looks good I'm gonna turn
4:41
that off all right now I'm gonna start
4:44
adding it to our vegetable pot the
4:50
important thing though is I keep
4:51
stirring that because I don't want our
4:53
flour and butter roux to clump up on us
4:58
so I want to pretty much keep that spoon
5:02
in my pot all right I'm gonna let this
5:09
simmer I'm just down here getting me a
5:12
bowl in some spoons because I want to
5:15
finish up this chowder I'm about to have
5:18
a fit to taste it it smells so good
5:20
and I mean you know it bit me earlier
5:25
with those poblano peppers so I'm ready
5:28
to fight back on it so I'm gonna add to
5:32
finish our chowder I'm gonna add one cup
5:35
of heavy cream and that gives it a
5:39
beautiful light color and I'm gonna add
5:44
a little hot sauce kind of afraid to add
5:47
too much all right we can always add
5:52
more hot sauce at the table for those
5:56
that like it hotter and do you know what
5:59
would be wonderful on this suit I wish
6:02
that I had thought earlier because I
6:04
would have certainly taken me some
6:06
flowered tortillas and cut them in
6:09
little strips and garnish the top with
6:12
some fried tortilla chips well it would
6:17
be perfect for this right now little
6:20
parsley and it's time to dig in the
6:32
cilantro flavor comes through there
6:35
mmm it's really good I could prop here
6:38
on the counter all afternoon and eat
