Cancun Crema Wild Rice Chowder

Sharyn LaPointe Hill, Las Cruces, NM
2020 wild rice recipe contest finalist

½ cup finely chopped red onion
2 large poblano peppers, stemmed & seeded, finely chopped
3 tbsp canola oil
2 cloves garlic, minced
5 cups chicken broth
1 can (12 oz) evaporated milk
3 cups shredded Just BARE® Deli Rotisserie Chicken - Original Flavor
1 pkg (10 oz) frozen roasted corn
1½ tsp each: ground cumin and Mexican oregano
1/3 cup fresh lime juice
1 tsp salt
½ tsp ground black pepper
½ cup chopped fresh cilantro
3 cups cooked wild rice
1 pkg (7.5 oz) spicy jalapeno cream cheese spread
2 cups Mexican blend shredded cheese
¼ cup fresh cilantro sprigs, garnish

In large saucepan, sauté onion and poblanos in oil until tender. Stir in garlic; cook 1 minute longer. Add broth, milk, chicken, corn, cumin, oregano, lime juice, salt, pepper, and cilantro; bring to boil. Add remaining ingredients; simmer. Stir until cheese melts; serve immediately. Garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council