ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company. Kastanias is joined by Executive Chef Francisco Bravo and General Manager Laura Moulder, both of Canyon Cafe in Plaza Frontenac. They're sharing with us a yummy chowder recipe that can be enjoyed at their restaurant.
Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.
Poblano Chicken Chowder
- 1 stick unsalted butter (melted)
- ¾ cup flour
- 1 T olive oil
- ½ lb. celery, diced
- ½ lb. carrots, diced
- ¼ lb. Poblano chiles, seeded & diced
- 1 T fresh garlic, minced
- 1 T thyme leaves
- ½ T white pepper
- 1 T ground cumin
- 2 qts. strong chicken stock
- 1 ½ T Tabasco pepper sauce
- ½ bunch cilantro, washed & finely chopped
- 1 qt. heavy cream
- 1 lb. chicken breast, grilled & diced
- Jack cheese, shredded optional
1) Make a roux by heating melted butter with flour and whisking over medium-high heat for 5 minutes. Do not brown the mixture. It should be a blond color. Reserve.
2) Heat oil in a large kettle, add onions, celery, carrots, poblanos and garlic. Saute until onions become translucent and carrots begin to soften.
3) Add thyme, pepper and cumin. Stir well. Add chicken stock.
4) Bring to a boil, reduce to simmer and cook 20 minutes or until vegetables are soft.
5) Begin adding roux and whisk in each bit to incorporate. Be careful not to form lumps.
6) Continue to cook over high heat for 5 minutes to remove the flour taste.
7) Remove from heat and add Tabasco sauce and cilantro.
8) Add cream and diced chicken. Heat through.
9) Top with crisp tortilla strips and jack cheese, if desired.