Poblano Corn Chowder With Chicken

Ingredients for 4 servings:
1. 2 boneless skinless chicken breasts
2. 2 cups water
3. 4 cups frozen corn, divided
4. 1 cup milk
5. 1 tablespoon olive oil
6. 2 poblano chiles, seeded, diced
7. 1 white onion, chopped
8. 3 medium garlic cloves, minced
9. 1 teaspoon sugar
10. 1 teaspoon kosher salt
11. 1/2 teaspoon cayenne pepper
12. 1 large tomatoes, diced
13. 1/4 cup feta cheese, crumbled
14. cilantro, chopped
15. avocado, slices
16. lime slice
17. black pepper, freshly ground

Directions:
1. In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
2. Shred the chicken reserving poaching liquid.
3. Puree 2 cups of the corn kernels in a blender with the milk; set aside.
4. In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
5. Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
6. Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
7. Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
8. Ladle into servings bowls and garnish as desired.

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