Chicken Corn Chowder With Poblanos

Ingredients

• 1 small onion, chopped
• 3 poblano peppers, roasted, peeled & deseeded

• 2 (16 ounce) cans corn, drained, and divided

• 1 (12 ounce) can evaporated milk
• 2 cups chicken broth
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 cups cooked chicken, cut into cubes

Directions

1. 1

   Saute onion and the poblano peppers in olive oil until translucent in a soup pot.

2. 2

   Add salt, garlic powder and 1 can of the drained corn.

3. 3

   Cook until softened, then add the chicken broth.

4. 4

   Puree the mixture in a blender and then pour back into the pot.

5. 5

   Over low heat continue cooking adding the evaporated milk, chicken, and last can of drained corn.