RECIPE: CORN CHOWDER WITH ROASTED POBLANOS

RECIPE: CORN CHOWDER WITH ROASTED POBLANOS image

Yield Four 2 1/4 cups

Number Of Ingredients 13

2 poblano or Anaheim chilies, halved lengthwise and seeded
2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks
2 tablespoons olive oil
1 small yellow onion, chopped
1/4 cup diced celery
1/2 red bell pepper (capsicum), seeded and diced
1/2 teaspoon salt
2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
2 cups vegetable stock or broth
1 cup 1 percent low-fat milk
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (fresh coriander)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano

Steps:

Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source. Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin, and chop coarsely. Set aside. Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes. Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately.