Creamy and flavorful Roasted Poblano Corn Chowder

This Roasted Poblano Corn Chowder is a rich and creamy soup filled with the smoky flavor of roasted poblano peppers, sweet corn, and tender potatoes. It's a perfect dish to warm you up on a cold day with its delicious combination of ingredients.

Ingredients

• 4 poblano peppers
• 4 cups corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 2 potatoes, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions

1. Preheat the broiler. Place poblano peppers on a baking sheet and broil until charred on all sides. Remove from the oven and let cool. Peel and dice the peppers.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
3. Add corn, diced potatoes, diced poblanos, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return to the pot.
5. Stir in heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped cilantro.
7. Enjoy your delicious Roasted Poblano Corn Chowder!

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