ROASTED POBLANO AND CORN CHOWDER

ROASTED POBLANO AND CORN CHOWDER image

Yield 6 Servings

Number Of Ingredients 15

3 poblano peppers, halved and seeded
1 red bell pepper, halved and seeded
3 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 cloves garlic, diced
1 teaspoon cumin
1/2 teaspoon oregano
Salt and pepper
3 tablespoon flour
1 1/2 quarts chicken broth
1 1/2 pounds red-skinned potatoes, unpeeled and diced into small cubes
1 20 ounce tube of frozen creamed corn, thawed
2 cups frozen corn kernels
1/2 cup half and half

Steps:

Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 teaspoon) and add potatoes, creamed corn and diced roasted peppers. Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Add frozen corn kernels and simmer for 5-10 more minutes. Remove from heat and stir in half and half.