"Prepare the Ingredients• Halve and peel onion. Cut halves into ¼” dice.• Stem poblano pepper, seed, and cut into ½” dice. Washhands and cutting board after prepping.• Quarter lime.• Pat diced chicken dry, and season with a pinch of salt andpepper.Sear the Chicken• Place a medium pot over medium-high heat and add 1 tsp.olive oil. Add chicken to hot pot and stir occasionally untilbrowned on two sides, 4-6 minutes.• Transfer to a plate. Chicken will finish cooking in a later step.• Reserve pot; no need to wipe clean.Start the Chowder• Return pot used to sear chicken to medium heat and add 2tsp. olive oil.• Add onion and poblano (use less if spice-averse) to hotpot and stir often until vegetables are slightly softened, 3-5minutes.• Stir in corn and seasoning rub until combined.• If using bacon, line a plate with a paper towel. Place amedium non-stick pan over medium heat and add bacon tohot pan. Flip occasionally until crisp, 6-8 minutes. Transfer totowel-lined plate. When cool enough to handle, crumble. Stirhalf into finished chowder and garnish with half.Finish the Chowder• Add chicken and any accumulated juices, ½ cup water,cream, and chicken base to pot. Stir to combine and bring toa simmer.• Once simmering, stir occasionally until slightly thickenedand chicken reaches a minimum internal temperature of 165degrees, 5-7 minutes.• For a thinner texture, stir in additional water 1 Tbsp. at a timeuntil desired texture is reached. Remove from burner. Seasonwith a pinch of pepper."