Grant's Poblano Chicken Corn Chowder

1 pound of cooked chicken diced

I can of cream of chicken soup

2 cans of cream of potato soup

1 can of creamed corm

1 can of yellow corn kernel

1 can of white hominy

½ cup of diced onion

½ cup diced bell pepper

½ cup diced celery

¼ cup of blackening seasoning

2 roasted poblano peppers

Roasted peppers:

Coat the peppers in olive oil and then place in a 400 degree oven for 20 minutes. Remove the peppers and let cool. Then peel the skin off the peppers and remove the seeds. Dice and set aside.

In a stock pot sauté your peppers onions and celery with the blackening season along with 2 tablespoons of butter. Cook until onions are translucent, or about 8 minutes. Once done add your cans of corn, hominy, and cream soups and simmer for 5 minutes. Next add 2 cans of milk, pour milk into empty corn can. Then add your diced roasted poblano peppers. Finally add your chicken and simmer for 2 to 3 hours. If you want it sooner, bring to a boil and then reduce heat and simmer for 30 minutes.