Chicken Corn and Tortellini Chowder

 I'm trying to use up last summer's bounty which I have left in my freezer.  As I was rummaging through my stash, I found frozen corn, some tortellini and dark meat chicken.  I only feed Winnie the white meat from the chickens I roast, so I always have frozen dark meat.

 I sauteed 1 onion, 1 diced poblano pepper, 2 diced carrots and 2 diced stalks of celery in a bit of olive oil.  Once they softened, I added homemade chicken stock, about 8 cups and then added about 4 C. diced chicken, 4 C. corn and 2 large diced potatoes.  I sprinkled in some dried thyme, S&P, 2 chicken bouillon cubes and 2 bay leaves.  Let this simmer until the potatoes are cooked.  Add 1 C. of milk and 3 C. of cheese tortellini.  Simmer until the tortellini has softened. Sprinkle with minced, fresh parsley before serving.

Using last summer's sweet corn really adds great flavor to this chowder.