ROASTED POBLANO CORN CHOWDER

Roasted Poblano Corn Chowder image

Provided by Vicki Kaye

Time 45m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

4 poblano peppers, large
1 teaspoon butter
1 onion, medium, minced
4 garlic cloves, minced
4 cups potatoes, Yukon Gold, peeled and cubed (approx. 4 potatoes)
8 cups vegetable stock
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon sea salt
4 cups corn kernels, fresh (approximately 5-6 ears of corn)
1 cup half-and-half
black pepper, to taste
cilantro, chopped, fresh
avocado, slices
lime slice

Steps:

Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.

Nutrition Facts : Calories 280.1, Fat 6.1, SaturatedFat 2.8, Cholesterol 12.4, Sodium 321.9, Carbohydrate 55.2, Fiber 7.8, Sugar 1.2, Protein 8.7