Roasted Poblano Corn Chowder

Ingredients

• 5 large poblano peppers
• 1 tablespoon olive oil
• 1 tablespoon butter (optional)
• 1 medium/large onion (diced)
• 1 small red bell pepper (diced)
• 2 celery ribs (diced)
• 1 large carrot (diced (with or without peel))
• 4 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground coriander
• 3 cups about 1 pound potatoes, diced into about 1/2 inch chunks, with or without peels (*see notes)
• 4 cups vegetable or chicken broth (divided)
• 2 bay leaves
• 1 teaspoon of salt and more to taste
• 12-14 ounces frozen corn (about 1 1/2 cups, or about 3 fresh medium ears of corn or 1 (14-ounce) can of corn, drained)
• 1 cup half and half (whole milk or plant-based milk (*see notes))
• Ground black pepper to taste
• Chopped cilantro
• Fresh lime wedges
• Shredded cheese
• Sour cream

Instructions

1. 1

   Roast the poblano peppers: Start by roasting or blackening the poblano peppers in the oven, under the broiler, in the air fryer, the grill, over an open flame or in a dry skillet on the stove top. Click the link to learn how to roast poblano peppers 6 different ways!

2. 2

   Steam the roasted peppers: When the peppers are blackened and blistered on all sides, cover them or place them in a resealable bag and allow them to steam for about 5-6 minutes so they can be easily peeled. Pick and rub off as much skin as possible.

3. 3

   Seed and cut the peppers: On a cutting board, cut the peppers open , pull the stems, remove the seeds and discard both. Cut the peppers into small pieces and set them aside.

4. 4

   Heat the oil: In a large soup pot or large Dutch oven, heat the oil and melt the butter over medium-high heat.

5. 5

   Saute the aromatics: Add the onions, bell peppers, celery and carrots and saute stirring frequently, until the onions become translucent, about 6-7 minutes. Stir in the garlic, cumin, oregano and ground coriander and cook until fragrant, about a minute. Add the potatoes and broth making sure you have enough broth to cover the potatoes by about half an inch. If you need to, add more broth or water.

6. 6

   Simmer: Add the bay leaves and 1 teaspoon of salt. Bring to a boil, reduce the heat, cover the pot and simmer, until the potatoes become tender, about 12-15 minutes.

7. 7

   Blend and serve: Uncover the pot and discard the bay leaves. Scoop about 3 cups of chowder and transfer it to a blender. Blend until smooth. Alternatively, you can use an immersion blender and process, making sure to leave some potato chunks whole. If using a regular blender, transfer the soup back to the pot. Stir in the corn (no need to thaw it out) and chopped poblano peppers. Simmer over medium-low heat for about 5 minutes. Stir in the half and half or milk and simmer for a couple of minutes. Season to taste with salt and ground black pepper. If using chopped cilantro, you can stir it into the soup at this time. Serve with preferred toppings