And sometimes I eat.

I hope I was able to remembered this concoction well enough for others to copy because I sort of made it up as I was going along but it was too yummy not to have a savory dish finally make a recipe debut.....
 

Poblano, Sweet Potato and Corn Seafood Chowder

• 1/2 red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 poblano pepper, chopped
  
• 1 large sweet potato, peeled and diced
  
• 1-2 cups frozen corn kernels, depends on how corny do you like it ;)
  
• 1 Tbsp olive oil
  
• 32 oz box chicken broth
  
• 1 bay leaf
• handful of shrimp
  
• 1 filet of fish, diced
  (I wanted to use salmon but all I had tilapia but it was still delicious)
  
• Emeril's Essence Creole Seasoning
  
• 1 cup of milk or cream

Saute the onions, garlic and pepper in olive oil until the onions are soft then add the sweet potatoes.  Season with salt and cook for a few minutes, until potatoes start to brown.  Cover with chicken broth, add bay leaf and the frozen corn.  Bring to a boil.  Reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft.  Sprinkle fish and shrimp with Emeril's Essence.  Add fish and shrimp and cook for an additional 4 minutes.  Remove from heat, remove bay leaf and stir in milk.  Serve and ENJOY!