Roasted Poblano Pepper & Chicken Chowder

Fresh Poblano chili peppers from our CSA share inspired this dish.  It is an easy weeknight, one pot Fall Supper.  I hope you enjoy!

Roasted Poblano Peppers, Chicken & Corn Chowder
Serves 6

1 pound red new potatoes, diced in to 1/2 inch cubes
4 Poblano peppers
1 Tbs butter
4 slices of turkey bacon, diced
1 small red onion, diced
2 tsp minced garlic
3 stalks celery, chopped
2 tsp minced jalapeno
1 can sweet corn kernels, drained
1 can cream style corn
4 cups chicken broth, reduced sodium
1 cup fat free 1/2 & 1/2
2 cups shredded rotisserie chicken
1/2 tsp chili powder
1/4 tsp each of salt of pepper
1/4 tsp thyme
Pinch of red pepper flakes
Mexican shredded cheese, touch of parsley & crusty French bread to serve

Preheat oven to 500 degrees.
In 5 qt Dutch oven cover your potatoes in water with a touch of salt.  Bring to a boil, cook until fork tender, drain and set aside to cool.
Place peppers on a foil baking sheet & roast at 500 degrees for 6 minutes per side.  Remove from oven and place in a paper sack (lunch style will work), close tightly & allow peppers to steam for 20 minutes.
Take your Dutch oven back over medium heat and melt butter.  Add the bacon  & cook until crisp, about 10 minutes.  Now add onion, garlic, celery, & jalapenos and stir frequently until the vegetables have softened but careful not to let garlic burn. Once the onion is looking translucent add the chili powder, salt, pepper, & chicken broth & bring to a boil for about 15 minutes (make sure to scrape the bottom of the pan so that all bits are incorporated).
Once peppers have steamed you can easily peel their skin,  remove seeds and roughly chop.  After chowder has boiled for 15 minutes turn heat down and add potatoes, chicken, 1/2 & 1/2, roasted poblano peppers, red pepper flakes & thyme.  Stir together well and bring to a simmer.  Allow chowder to simmer for 35-40 minutes.
Serve with a touch of cheese & parsley.  If you feel  it is  too spicy for some a teaspoon or two of light sour cream can tone down to heat.  A crusty French bread is perfect for dipping, and makes the hearty chowder a complete meal.  Hope you enjoy!

*** Time saving tip - the pre-chopped onions (1/2 cup), celery (1/2 cup) and garlic (2 tsp) can be a big help.  You can always roast the peppers & shred the chicken the night before for an even easier prep.