Beef, Corn and Poblano Chowder

1 1/2 lbs. beef round or chuck, cooked and shredded

3 qts. chicken stock

2 bay leaves

1 C. rice, uncooked

3 C. skim milk

3 T. butter

1 C. onions diced

1/2 C. celery diced

4 poblano peppers, diced

2 C. corn, fresh or frozen

1 t. each thyme, marjoram and nutmeg

salt and pepper to taste

1 jar roasted peppers, diced

Combine chicken stock, rice and bay leaves in stock pot; simmer until rice is tender. Remove bay leaves and puree the mixture until smooth.

Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick).

Melt butter and saute vegetables. Add to chowder along with shredded beef. Add the herbs and and red peppers and heat until very warm.