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IACP "5 Ingredient Challenge" recipe contest winner- Clara Porter
| Yield: Makes 8 to 10 servings (about 2 1/2 quarts) |
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| 2 tablespoons butter |
| 1 cup chopped onion |
| 5-6 Poblano peppers, roasted, peeled, deveined and coarsely chopped |
| 6-7 cups chicken stock, divided |
| 2 (8-ounce) packages cream cheese, cut into chunks |
| 3 cups cooked rice |
| Salt and pepper to taste |
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| Melt butter in a large saucepan over medium-high heat. Add onion; sauté until translucent. Add poblanos, 2 cups stock and cream cheese. Reduce heat to medium-low and simmer until cream cheese melts. Cool slightly; puree one-half of mixture in blender or food processor. Pour into large stockpot; puree remaining mixture and add to stockpot. Stir in rice and remaining 4 to 5 cups stock as desired. Season with salt and pepper; cook over medium-high heat until hot. Ladle into individual serving bowls. |
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