Rowdy’s Beef, Corn and Poblano Chowder
Makes 6 servings

Prep Time: 15 min.
Cooking Time: 1 hr.

Ingredients:

• 3 - quarts chicken stock
• 1 - cup rice, uncooked
• 2 - bay leaves
• 3 - cups skim milk
• 3 - Tablespoons butter or margarine
• 1 - cup onions, diced
• 1/2 - cup celery, diced
• 4 - Poblano peppers, diced
• 2 - cups corn, fresh or frozen
• 1-1/2 - pounds beef round or chuck, cooked and shredded
• 1 - teaspoon thyme
• 1 - teaspoon marjoram
• 1 - teaspoon nutmeg
• 1 - teaspoon salt
• 1/4 - teaspoon pepper
• 1 - jar roasted red peppers, diced

Directions:

1. In a stockpot, add chicken stock, rice and bay leaves. 
2. Simmer until rice is tender. 
3. Remove bay leaves and puree the mixture until smooth.
4. Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick).
5. In a pan, add butter and melt. 
6. Sauté poblano peppers and corn. 
7. Add to chowder along with shredded beef. 
8. Add the thyme, marjoram, nutmeg, salt, pepper and red peppers and heat until very warm.
9. Serve and enjoy.