1/4 pound (4-ounces) unsalted butter
2/3 cups all purpose unbleached flour
1/2 gallon (4-pints) chicken stock warmed
1/2 pound frozen corn
1 roasted red bell pepper peeled & diced
1 pound uncooked boneless chicken breast or tenders diced
3/4 pint (12-ounces) whipping cream or heavy cream
7/8 teaspoon white pepper
3/8 teaspoon sea salt
3 large roasted poblano peppers peeled & diced
Melt butter on low heat - stir in flour to make a roux.
Cook over low heat stirring often for 5 to 8 minutes.
Whisk in chicken stock gradually and increase heat to high - stirring often - bring to a boil - make sure roux doesn’t burn on the bottom of pan.
Add the remaining ingredients and reduce heat to a simmer- simmer for 30 minutes.