Roasted Poblano Pepper & Corn Chowder

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Step 1

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.

Step 2

When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.

Step 3

Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Step 4

Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Step 5

Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Step 6

Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Step 7

Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.