2 Medium Poblano Chilis 5 Cups Chicken Stock
2 Medium Bell Pepper 3 Tbl Unsalted Butter
1 Lb Turkey Sausage 4 Tbl Cake Flour
1 Tsp Cumin 2 Cups 1% Milk
3 Cups Corn Salt, To Taste
2 Cups Potatoes, Diced Pepper, To Taste
Heat oven to 400 degrees. Halve and seed the peppers. Coat with oil and roast in oven for 40 minutes or until starting to brown. Remove and cool until cool enough to handle.
While the peppers cook, in a large pot, brown the turkey. Drain and set aside. Add the stock and cumin to the pot and stir in the potatoes. Cook until they begin to soften. While they cook, melt the butter in a small sauce pan. Whisk in the flour until smooth. SLOWLY add the milk, about 1/2 cup at a time, stirring until fully combined after each addition. Cook over low heat for about 10 minutes. Add the milk mixture, sausage and corn to the chicken stock. Dice the peppers, stir into the Chowder and add salt and pepper to taste.