Roasted Poblano Corn Chowder

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 3 large poblano peppers
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 3 cups frozen or fresh corn kernels
• 1 medium, diced small Yukon Gold potato
• 3 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup optional shredded sharp cheddar

Instructions

1. 1Set an oven rack 6 inches from the broiler and preheat the broiler on high. Place the whole poblano peppers on a foil-lined baking sheet and broil for 6 to 8 minutes, turning once or twice, until the skins are blackened and blistered all over.
2. 2Transfer the charred poblanos to a bowl and cover tightly with plastic wrap or a plate for 10 minutes so the steam loosens the skins. When cool enough to handle, peel off the skins, remove stems and seeds, and dice the roasted flesh into bite-size pieces.
3. 3Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the diced onion and celery and cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and soft.
4. 4Stir in the minced garlic, ground cumin, and smoked paprika and cook for about 45 seconds until fragrant. Add the diced potato and corn kernels and toss to coat in the aromatics.
5. 5Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to medium-low, cover partially, and simmer for 12 to 15 minutes until the potato pieces are fork-tender.
6. 6Stir in the diced roasted poblanos, whole milk, and heavy cream. Simmer uncovered for another 5 minutes, stirring often so the dairy does not scorch on the bottom. Do not let it boil hard.
7. 7Use an immersion blender to puree one-third of the chowder right in the pot, leaving plenty of whole corn and pepper pieces for texture. Alternatively, ladle two cups into a blender, puree until smooth, and return it to the pot.
8. 8Season with kosher salt and black pepper, tasting and adjusting as needed. Ladle into bowls, top with chopped fresh cilantro and optional shredded cheddar, and serve with lime wedges for a bright finish.