ROASTED CHICKEN CORN CHOWDER

ROASTED CHICKEN CORN CHOWDER image

Yield 8 servings

Number Of Ingredients 13

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1-1/2 lbs. grilled boneless skinless chicken breasts cubed.
4 ears of corn lightly grilled and removed from the cob approx. 3 cups
2 large poblano peppers grilled
1 lg. onion (white or Red) diced
2 med. russet potatoes diced-large
1 med. red bell pepper diced
1 med yellow bell pepper diced
1 cup chopped celery
6 med. cloves of garlic minced
6 cups of chicken stock
2 cups fat free half&half
3 T. corn starch
1 tsp. poultry seasoning

Steps:

Grill chicken beasts until juices run clear and meat is white inside. Grill corn, husks removed, until the kernals get lightly browned but not charred. Grill peppers until slightly charred, remove from grill, place in closed paper bag or ziplock for approximated 15 minutes allowing them to steam. Remove from bag, remove stem end, seed pod, and all seeds then dice a small dice. While peppers are steaming saute onions, celery, potatoes, bell peppers, and garlic approximatey 5-7 minutes. Add chicken stock, chicken, poultry seasoning, and peppers. Reduce heat to medium low cover and simmer for 20-30 minutes, stirring as needed. Wisk corn starch with cold half&half and slow add to chowder while bringing to a gentle boil until it begins to thicken. Lower heat to low simmer and cook another 20 minutes.