INGREDIENTS:

• 1 cup LaBelle Winery Seyval Blanc
• 6 strips thick-cut bacon, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 4 cups yellow corn kernels (from about 4 ears corn)
• 1 russet potato, peeled and cubed
• 1 pound boneless, skinless chicken breasts or thighs
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Sea Salt and Freshly ground black pepper, to taste
• 3 cups chicken broth
• 2 poblano peppers, seeded and chopped
• 1 jalapeño, seeded if desired, and chopped
• 2 cups half and half
• 4 ounces cream cheese, melted
• 3/4 cup salsa verde
• 2 cups shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Avocado, cheddar, and yogurt for serving

INSTRUCTIONS:

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.
2. To the same pot, add the onion, cook until translucent, around 5 minutes. Add wine slowly and off the heat. Return the pot to the heat and stir in the garlic, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5-10 minutes until very fragrant.
3. Add the corn, potato, and chicken to the pot, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes until the chicken is cooked through.
4. Remove the chicken from the pot and shred it using 2 forks.
5. Transfer 3/4 of the chowder to a blender or use an immersion blender and blend until mostly smooth. Return it to the pot.
6. Stir in the poblano, jalapeño, half and half, cream cheese, salsa verde, and cheddar into the pot. Cook for 10 minutes until the cheese is melted.
7. Remove the pot from the heat and stir in the cilantro. If needed, thin with additional milk.
8. Ladle the chowder into bowls. Top as desired with the reserved bacon, yogurt, cheese, avocado, cilantro, and green onions. Enjoy!