Ingredients
Scale
- 3/4 lb. boneless skinless chicken breast
- 1 1/2 cups grilled or roasted corn kernels (plus more for garnish)
- 3/4 – 1 cup diced poblano chiles, roasted and peeled
- 2 Tbsp. butter
- 3 strips lean bacon, diced
- 1 1/2 cups diced onion
- 1 clove garlic, minced
- 1/4 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced carrots
- 5 Tbsp. all-purpose flour
- 1 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. leaf oregano
- 1 1/4 tsp. black pepper
- 1 1/2 cups milk
- 16 oz. chicken broth
- salt to taste
- 2 Tbsp. chopped flat-leaf parsley
Instructions
- Preheat an indoor or outdoor grill to the highest setting.
- Lightly brush the chicken with oil, season with salt and pepper, and grill on both sides until browned and cooked through (about 8 – 10 minutes).
- Cut into 1/4 inch pieces.
- Grill 3 – 4 ears of corn in the same manner as the chicken.
- Cool and cut the kernels off the cob.
- Set the chicken and corn aside.
- Lightly coat poblano peppers with olive oil and roast in a 500 degree oven for 20 minutes, flipping half way through.
- Remove peppers from the oven and carefully remove the thin layer of charred skin and seeds (wearing gloves).
- Dice poblanos and set aside.
- Heat the butter and diced bacon in a large skillet over medium-high heat.
- Sauté until bacon is lightly browned.
- Add onion and garlic and sauté until translucent.
- Add the celery, chiles, red peppers and carrots.
- Cook for 3 – 4 minutes.
- Sprinkle the flour and all the seasonings evenly over the vegetables stirring constantly.
- Slowly add the milk and chicken broth in small amounts and continue stirring.
- Cook, stirring constantly until smooth and thickened, 6 – 8 minutes.
- Add salt to taste, chicken, corn and parsley.
- Serve warm.