Classic Hearty Corn Chowder

**Recipe from Picky Palate **

* 3 Tbl. extra virgin olive oil
* 1 lg. onion, diced
* 3 stalks celery, diced
* 4 lg. carrots, diced
* 1 lg. fennel bulb, thinly sliced
* 2 cloves garlic, minced
* ½ lb. diced ham/chicken
* 10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)
* 3 - 14 oz. cans chicken broth
* 8 oz. sour cream
* 1 c. half & half

Roasted Poblano Cream
* 1 Roasted poblano pepper
* ½ c. sour cream

Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook & stir for 10-12 min. or until vegetables are softened. Stir in garlic & ham/chicken until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half & half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

Roasted Poblano Cream-
Place poblano pepper under oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping half way through or until blackened on all sides. Transfer to a brown lunch sack and fold top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of soup if desired.