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Smoked Chicken and Grilled Corn Chowder

2 ears of corn, grilled and kernels cut from the cob
1 tablespoon olive oil
1/2 cup seeded and diced green Anaheim chilies (see note)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup diced carrot
1/2 cup diced red bell pepper
2 to 3 jalapeños, seeded and diced (see note)
8 cups chicken broth
2 cups heavy cream
2 tablespoons minced thyme
1 garlic clove, chopped
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons water

8 ounces smoked chicken, diced
4 ounces tortilla chips
1/2 cup shredded Monterey Jack cheese
1/2 cup sliced green onion

1. In a large kettle, heat olive oil and saute diced green chili peppers, chopped red onion, chopped celery, diced carrots, red bell pepper, the grilled corn kernels (cut from cob), and diced jalapeno for 5 minutes.
2. Add chicken broth, cream, thyme, chopped garlic clove, bay leaf, salt, pepper, and cayenne pepper.
3. Dissolve cornstarch in water and stir into the soup.
4. Simmer gently for 30 minutes.
5. Garnish with the diced smoked chicken, tortilla chips, shredded Monterey Jack cheese, and sliced green onions.

Makes 4 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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