Southwestern Chicken and Corn Chowder

Ingredients: 1 T EVOO 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 garlic cloves, minced 1/2 poblano pepper, seeds, membrane, and end removed, chopped 2 boneless, skinless chicken breasts, trimmed and cubed 6 pieces bacon, cooked to a crisp and crumbled 2 C milk 2 T flour 2 15oz cans creamed corn 1 15oz can black beans, drained and rinsed 1/2 t dried thyme 1 t cajun seasoning - add more to taste salt and pepper to taste Method: 1. Drizzle olive oil in the bottom of a large soup pot. Heat over medium. 2. Add onion, carrots, celery, poblano, and garlic. Cover pot with lid and cook for about 5 minutes. 3. Add raw chicken to vegetables. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done. 4. Add cans of creamed corn, and black beans. 5. Combine milk and flour in a measuring cup, stir well. Pour into chowder. 6. Add thyme and cajun seasoning. Salt and pepper like crazy. 7. Sprinkle soup with bacon, cover soup with lid, and simmer about 20 minutes.