Roasted Poblano and Corn Chowder
A warm hug in a bowl!
6 large poblano peppers, whole
1 bag (16 oz) frozen corn
1 lb Yukon Gold potatoes, cut into 1 inch pieces
2 yellow onions, diced
1 carrot, diced
2 ribs celery, diced
2 bay leaves
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 Tbsp oregano
4 Tbsp butter
1 cup heavy whipping cream
1 cup cheddar cheese, shredded
5 cups vegetable broth (can sub any broth), more as needed
Handful of fresh cilantro
1 lime, cut into wedges
Salt and pepper to taste
-Turn on oven broiler to high. Lay poblanos on a baking sheet and broil until pepper skin is blistered and charred, about 5 minutes.
-Flip peppers onto other side and broil again for 5 minutes.
-Remove from oven and allow to cool to handling temperature. Carefully peel off skin from poblanos. Remove most of the skin, but it’s ok to leave a little on for a charred flavor.
-Cut poblanos in half. Remove seeds and ribs, then dice.
-Melt butter in a large pot (I used a dutch oven) over medium-high heat.
-Add the carrot, celery, and onion to pot. Saute until the veggies are soft, about 10 minutes.
-Add garlic and cook until fragrant, about 30 seconds.
-Add vegetable broth, potatoes, bay leaves, cumin, paprika, coriander, and oregano.
-Add a pinch of salt and pepper, and bring to a boil.
-Once boiling, reduce heat to low and cover. Simmer for 15 minutes, or until potatoes are soft.
-Remove bay leaves and add soup mixture to a blender. Be careful, it’s hot!
-Blend until smooth.
-Add blended soup back to pot over medium heat. Stir in diced poblanos and frozen corn.
-Once simmering, add heavy whipping cream and cheese.
-Add more broth as needed if chowder is too thick.
-Simmer for another 5-10 minutes. Salt and pepper to taste.
-Serve in a bowl, topped with cilantro and lime wedge. Enjoy!