Chile Chicken Chowder
  • ¼ cup olive oil
  • 3 large carrots, cut into ½-inch dice
  • 2 large onions, cut into ½-inch dice
  • 5 stalks celery, cut into ½-inch dice
  • ⅛ cup minced garlic
  • ¾ - 1 cup chopped green chile
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • ¼ teaspoon ground cumin, or more to taste
  • ¼ teaspoon dried thyme, or more to taste
  • 3-4 chicken bouillon cubes
  • 3 quarts chicken broth (9 cups)
  • 3 cups diced (large pieces) chicken
  • ½ cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1 cup heavy cream
The day before:
  1. In a stockpot with approximately 9-10 cups of water boil/cook fryer, 3 stalks celery, 2 carrots and 1 onion (cut into chunks) for about 2-3 hours.
  2. When chicken is done, take out.
  3. Save broth for chowder.
  4. When chicken is cooled, debone, then cut into chunks and save for when the chowder is made. Throw away veggies cooked to make broth.
To make chowder
  1. Heat the oil in a large stockpot over medium heat.
  2. Add the carrots, onions, celery, garlic, chopped green chile, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
  3. Stir in the chicken bouillon.
  4. Add the chicken broth, and cook for 15 to 20 minutes, or until the carrots are tender.
  5. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
Shortly before the chowder is done
  1. Melt the butter in a large skillet over medium heat.
  2. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
  3. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
  4. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
  5. Pour the mixture in the skillet into the stockpot, whisking to blend.
  6. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
  7. Remove the pot from the heat.
  8. Stir in the cream, and it’s ready to serve.
Recipe by Lady Aggie Tailgaters at