This recipes takes about an hour to throw together and is perfect on a cold snowy evening. Makes great leftovers as well!

Southwestern Chicken and Corn Chowder

2 red bell peppers
2 pasilla peppers
1 yellow onion, chopped
3 cloves garlic, minced
1 whole roasted chicken
1 32 oz carton chicken broth
½ cup heavy cream
1 8oz can corn
1 8oz can creamed corn
1 tbls cumin
½ tbls cayenne
1 tbls paprika
2tbls flour

1. Preheat oven to 450°. Place red and pasilla pepers on a baking sheet and roast, turning occasionally until blackened on all sides (about 15-20 min). Place in large plastic bag and let cool. Once cool to the touch, run under cold water while rubbing off chard skin and discarding seeds. Chop into half inch pieces.
2. Preheat large pot over medium heat. Sauté onion in olive oil until translucent. Add garlic, and sauté until fragrant.
3. While cooking onion, deconstruct chicken discarding bones and skin. Chop meat into ½ inch cubes.
4. Add remaining ingredients (except flour), and bring to simmer. Cook for 30 min – 1 hour. Mix a half cup of hot liquid from soup with flour until smooth. Add back to pot of soup to thicken.