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Ingredients

• Servings: 6
• 2 tbsp butter, melted
• 2 tbsp all purpose flour
• 1 medium onion, coarsely chopped
• 1 pkg/~15 slices of thick bacon, diced **I used an entire pkg of apple smoke bacon, which probably had ~15slices total & it wasn't thickly sliced
• 3 celery stalks, coarsely chopped
• 2 large poblano chilies, seeded, chopped OR finely processed in a food chopper, kept ~1 tbsp out from soup for deco
• 2 14 3/4- to 15-ounce cans cream-style corn
• 1 16-oz package frozen corn kernels, thawed **I left this frozen, I suppose it really doesn't matter, it's going into hot soup/or going to be heated through
• 2 14-oz cans low-salt chicken broth
• 1 cup whipping cream
• 1/2 tsp cayenne pepper
• 2-3 large golden potatoes (or whatever color you like), diced into bite-sized pieces
• 1 can of Rotel tomatoes - Original **adds color & zing
• salt & pepper to taste
• sour cream - optional
• 2-3 cups chix meat, diced (optional, I used one of those rotissorie chixs from the deli & cut off all the useable meat & plopped that into the stock pot)

Description

I Got This Recipe From Www.epicurious.com, But Made A Few Changes To Give The Soup A Bit More Depth. It's A Wonderful Recipe & Really Will Warm You Right Up On A Cold Wintery Nite. Really, Really ..

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