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adapted by me from Paula Deen Chicken Poblano chowder
Date product posted
Fri January 19, 2007
In the original she used carrots and made a roux to thicken I changed the carrots to spinich and used guar gum to thicken. My family loved it. Kinda of a mexican style soup. One other thing WASH YOUR HANDS THOROUGHLY AFTER YOU DICE THE PEPPERS!!
1/4/c olive oil
3 c chopped fresh spinich
2 large onions, diced
5 stalks celery, diced
1/8 c minced garlic
2-3 sm poblano peppers, seeded and diced
1 t salt
1/2 t white pepper (I used black pepper all I had!)
1/4 t cumin, more to taste (I used more)
1/4 t dried thyme, or more to taste
1 T chicken boullion granules
3 qt chicken broth
1/2 bunch minced cilantro
3 c diced grilled chicken (I used more I grilled it on the George Foreman grill, I didn't add any salt or seasioning to the chicken)
1/4 cup butter
1 1/2 T guar gum (you may need to experiment here)
hot sauce to taste
1 cup heavy cream
How To Prepare:
Heat the oil in a large stockppot over med heat. Add the onions, celery, spinich, garlic, peppers, salt, pepper, cumin, and thyme. Saute for 7 -8 minutes, or until the veggies are soft. Stir in the bouillon. Add the chicken broth and cilantro and cool for 10 -12 miinutes. Stir in the diced chicken and cook stirring frequently until the chicken is heated through. (This is where we parted ways) Add the butter to the soup. Take out about 2 C of the broth and mix the guar gum into it (use more if you need to). Add the guar gum mixture to the soup, wisking constantly!! Until thickened. Add the hot sauce, cream, and serve!!
Number of Servings:
12 - 16 servings
Carbs per serving - include all nutritional information if known: