Poblano Chowder

• 2 Tbsp olive or coconut oil
• 8 Large poblano peppers
• 1 small white onion
• 4 garlic cloves
• 1 stalk of celery
• 1 small red potato
• 1 bunch of scallions
• 2 limes
• 1 small bag of frozen corn
• 2 cooked, large chicken breasts. Can use rotisserie, just pick the whole bird.
• 1 cilantro
• 1 box of stock
• 1 large container of light sour cream
• 1 Salt, pepper & Cajun seasoning to taste

1. In a large soup pot, over med/high heat saute onion, celery, poblano, garlic in oil until veggies are tender.
2. About 20 min.
3. Meanwhile, dice the potato small and saute with oil in a seperate skilet.
4. Cook until tender.
5. You will add this after the soup is pureed.
6. Season poblano mix to taste.
7. Add stock and bring too a boil.
8. Puree poblano/stock mixture, and one cup of sour cream until velvety smooth.
9. Work in batches if necessary.
10. Return to cooking pot and bring too a simmer.
11. Now add your chicken, corn, potatoes and the juice of one lime.
12. Simmer for 15 min.
13. If you want a creamier soup, add more sour cream.
14. If you would like a thinner soup, add more chicken stock.
15. Serve with lots of garnishes.
16. I like chopped scallion, queso fresco, lime wedges, cilantro and tortilla chips.

olive, poblano peppers, white onion, garlic, celery, red potato, scallions, limes, corn, chicken breasts, cilantro, stock, sour cream, salt

Taken from cookpad.com/us/recipes/341169-poblano-chowder (may not work)