Roasted poblano chicken and corn chowder

In a pan over medium heat melt 4 tablespoons butter with a little oil; add 1 small onion and 4 roasted, peeled, chopped poblanos and saute 3 minutes.

Add 2 minced garlic cloves and cook another minute; sprinkle in the flour, mix and cook a minute.

Whisk in 1 cup broth to break down the flour, then pour in 2 cups heavy cream while mixing; bring to a simmer and set aside.

In a pot over medium-high heat bring the potatoes, spices and 4 cups broth to a boil.

Add the precooked chicken and the corn and cook 12 to 15 minutes, checking at 10 minutes that the potatoes are soft.

Add the beans, bring to a simmer and taste for salt.

Reduce to medium-low and simmer 5 more minutes.