I had corn chowder at a restaurant and although I thought it was really good, I couldn't help but think of how it could be better. Ta-Da!
1 whole chicken breast -- cooked and diced
16 ounces frozen sweet corn kernels
1 large onion -- diced
2 whole poblano peppers -- diced
1 7 0z. can diced green chiles
1 quart chicken broth
1 tsp chicken bouillon
1 1/2 teaspoons dried thyme
2 tablespoons corn starch
1 cup half and half
1 1/2 cups shredded sharp cheddar cheese
Saute onion and poblano peppers in pan with 2 tbsp. oil until soft. Pour in broth (reserving 1 cup) and half of the corn kernels. Simmer for a few minutes and then blend with an immersion blender. Add green chilis, rest of the corn, bouillon, cooked rotisserie chicken breast and thyme. Mix corn starch with reserved cup of broth and bring back to simmer, turn off heat and then add half and half . Warm but do not let boil. Add shredded cheese and mix in. Salt and pepper and tabasco to taste.
