Chicken Poblano Chowder

How about a great use for Summer Poblano Peppers (pasillas) and 
corn!  This soup is a real treat.  A wonderful soup created by my friends Mom and published too - your gonna love this soup! Enjoy - Diane 

Chicken Poblano Chowder

Ingredients: 
3 carrots, peeled and diced
2 onions, diced
5 stalks celery, chopped
2 T garlic, minced
2 to 3 poblano peppers, chopped and seeds removed
1 t salt
1/2 t pepper
1/2 t ground cumin
1/4 t dried thyme
2 T olive oil
12 C chicken broth
3 C cooked boneless skinless chicken breast, diced
11 oz can of whole kernel corn
1/2 C butter
1/2 C all-purpose flour
1/2 t hot pepper sauce, or to taste
1 C whipping cream

Directions:
In a large soup pot over medium heat, saute carrots, onions, celery garlic, peppers and seasonings in oil, until vegetables are tender. Add broth; cook until carrots are tender. Stir in chicken; cook, stiring often, until mixture begins to thicken, about 30 minutes. Add corn; remove from heat. In a large skillet over medium heat, melt butter. Add flour; cook and stir for 3 to 4 minutes, until flour is golden. Ladel one cup of hot liquid from stockpot into skillet, whisking constantly. Pour misture from the skillet into the stockpot, stirring to blend. Return soup pot to heat and cook 3 to 5 minutes longer, until mixture thickens. Remove from heat; stir in hot sausc and cream. Servs 12 to 16.
freezes and reheats in the microwave really good too.

Recipe by: Margie Slentz
From Goosberry Patch, The Christmas Table Cookbook
Photo by: Diane Baker for Canning and Cooking at Home

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