Roasted Poblano Chicken Corn Chowder

Steps

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1. 1
   Heat oil and butter in a pan over medium heat until the butter melts completely.
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2. 2
   Add chopped onion and roasted peeled poblano peppers, then sauté for three minutes.
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3. 3
   Stir in minced garlic and cook for one more minute.
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4. 4
   Sprinkle in flour, mix well, and cook for one minute.
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5. 5
   Whisk in broth to break down the flour, then add heavy cream while stirring constantly.
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6. 6
   Mix everything together and bring to a simmer, then set aside.
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7. 7
   In another pot over medium-high heat, combine potatoes, spices, and broth, then bring to a boil.
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8. 8
   Add pre-cooked chicken and corn, mix well, and cook for twelve to fifteen minutes.
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9. 9
   Check that potatoes are tender and cooked through, then add bay leaves and mix.
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10. 10
    Bring the pot to a simmer, then add the reserved poblano cream mixture.
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11. 11
    Taste the chowder and adjust seasoning with salt as needed.
    ▶ ≈1:35
12. 12
    Reduce heat to medium-low and simmer for five more minutes before serving.
    ▶ ≈1:39