GOOD EATS INDIAN SUMMER SOUP

1 med onion
1 poblano pepper
1 lb. smoked chicken breasts
2 tablespoons margarine
3 cloves garlic, minced
2 cp. sliced mushrooms
8 oz. corn (canned or frozen)
1 lb. Velveeta
4 cups Water
4 T cornstarch

(I buy 1 lb smoked chicken from the deli.)

Wash & dry poblano, put under broiler for a few minutes, turning as necessary to brown. Put in brown sack and roll top up and let sit 20 minutes to cool. Peel off skin and remove seeds. Chop.

Slice onions in 1/4" slices. Saute in margarine for 5 minutes. Add garlic & sliced mushrooms and cook 5 minutes more. Add chopped chicken, corn, pepper and 2 cups water; simmer 5 minutes. Add Velveeta in slices or cubes and stir until melted, about 5 minutes. In a small bowl, stir together cornstarch and 2 more cups water. Add to soup and stir constantly until thickened.

* Smoked chicken is the secret to this soup. Also good with smoked turkey. I have added cooked broccoli and caulifower, too. This is a rich, thick soup.