Comforting and flavorful roasted poblano and corn chowder

This creamy and hearty chowder is made with roasted poblanos, sweet corn, potatoes, and other savory ingredients. It is the perfect dish to warm you up on a chilly day and is sure to impress your family and friends with its delicious taste.

Ingredients

• 2 large poblano peppers
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, shredded cheddar cheese, crumbled bacon

Directions

1. Preheat the broiler and place the poblano peppers on a baking sheet. Broil until the skin is charred, turning occasionally. Remove from the oven, place in a bowl, cover with plastic wrap and let sit for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
4. Stir in the corn kernels and roasted poblano peppers. Simmer for another 5 minutes.
5. Using an immersion blender, blend the soup until smooth. Alternatively, blend half of the soup in a blender and return to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
7. Serve hot, topped with chopped fresh cilantro, shredded cheddar cheese, and crumbled bacon if desired.

Interesting Facts