CHICKEN CORN CHOWDER WITH POBLANO PEPPERS: This recipe makes about 25 cups of soup, so you may want to cut it back if you aren't trying to serve a small army. 3 - 4 poblano chilies: roasted, peeled and seeded (The more seeds left behind, the hotter the soup.) 6 chicken breasts: baked whole at 350º until cooked through, about 20 minutes, then cut into chunks 2 yellow onions: cut into a medium dice 6 - 8 carrots: peeled and sliced (I like them sliced into medium sized diagonal coins) 3 russet or 5 new potatoes: peeled and cut into a large dice 3 cans or 3 1# bags of frozen corn: (or 6-8 ears of fresh corn, cut off the cob) 1.5C white wine 12C chicken stock 1.5t cayenne 2T cumin 3T brown sugar 3T chopped cilantro plus some for garnish Sour cream Salt and pepper to taste 1: Heat oven to 500º. Place whole poblanos in oven and roast until skin blisters and pulls away from the flesh of the pepper. (If you have a gas range, you can also roast the peppers by placing them directly on the burners. Turn them with tongs until they are evenly blackened.) Place roasted peppers in a bowl and cover with plastic wrap and let sweat in bowl for 30 minutes. 2: Peel the skin off the peppers, remove the stems and seeds. Rinse them a bit in cool water and dry them on a paper towel. Chop the peppers into 1" squares. 3: Heat oil in a large stock pot. Add onions, carrots and a couple pinches of salt and pepper. Cook on medium heat until slightly browned. Add chopped peppers and stir. 4: Deglaze pan with white wine and chicken stock. Add chicken, potatoes, corn and spices and sugar. 5: Simmer for 25 minutes or so until the potatoes are soft. Add the cilantro and adjust salt and pepper. 6: Ladle delicious soup into bowls and top with sour cream and sprigs of cilantro.