Roasted Poblano Chicken & Corn Chowder

Ingredients

• 2 med poblano peppers
• 1-2 Tbs olive oil
• 1 sm onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1⁄2 tsp cumin
• 2 cups peeled, diced potatoes
• 2 cups cooked, shredded chicken
• 2 cups frozen corn, thawed
• 2 cups Half and Half or light cream
• 4 Tbs flour
• 1⁄2 cup sour cream
• 4-6 slices bacon, cooked crisp and crumbled
• 1⁄4 cup chopped fresh cilantro
• Salt & pepper, to taste

Toppings (optional)

• Shredded cheddar cheese
• Sour cream
• Chopped fresh cilantro

Directions

1. Heat oven to 425° F. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
2. In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
3. Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
4. Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
5. In a small bowl, whisk together the half and half, remaining 1⁄4 cup broth and 4 tablespoons of flour.
6. Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
7. Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.