Poblano Chicken Chowder
Ingredients 8 oz. (about 4) poblano chilies, seeded and quartered 1 Tbsp. extra virgin olive oil 1 lb. chicken breast, large dice (about 3–4 cups) 1 large onion, peeled and quartered 3 garlic cloves, peeled 12 oz. frozen corn 1 Tbsp. Southwest Chipotle Seasoning Blend 4 cups chicken stock ½ cup heavy cream
Directions 1. Place poblano chilies in the SuperSonic Chopper Extra with blade attachment, cover and pull cord 6 –8 times until roughly chopped. 2. Heat olive oil in 6 Qt. Chef Series Dutch Oven over medium heat. Add chilies and chicken and sauté 2–3 minutes. 3. Place onion and garlic in the SuperSonic Chopper Extra, cover and pull cord 6–8 times until roughly chopped. 4. Add onion mixture, corn and seasoning blend to pot and sauté another 2–3 minutes. 5. Add chicken stock, bring to a boil; reduce heat and simmer 10 minutes. 6. During last 5 minutes, add heavy cream. Serve warm.
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