Beef, Corn and Poblano Chowder

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Beef, Corn and Poblano Chowder
A Texas Beef Council favorite that warms you on the coldest day.

Prep: 20 minutes
Cook: 1 hour
Servings: Serves 6

1-1/2 lbs. beef round ro chuck, cooked and shredded

3 qts. chicken stock

1 cup rice, uncooked

2 bay leaves

3 cups skim milk

3 Tbsp. butter or margarine

1 cup onions, diced

1/2 cup celery, diced

4 poblano peppers, diced

2 cups corn, fresh or frozen

1 tsp. each thyme, marjoram and nutmeg

-- salt and pepper, to taste

1 jar roasted red peppers, diced

	Combine chicken stock, rice and bay leaves in stock pot; simmer until rice is tender. Remove bay leaves and puree the mixture until smooth.
	Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick).
	Melt butter and saute vegetables. Add to chowder along with shredded beef. Add the herbs and red peppers and heat until very warm.

Use a convenient, fully-cooked, pot roast from your grocer rather than cook your own roast for a quick alternative.