Roasted Poblano and Corn Chowder
Ingredients
3 poblano peppers, halved and seeded
1 red bell pepper, halved and seeded
6 ears of corn
4 strips of bacon
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tsp cumin
1/2 tsp oregano
salt and pepper
3 Tbsp all-purpose flour
2 quarts chicken stock
1-1/2 to 2 pounds red-skinned potatoes, scrubbed, unpeeled, diced
1/2 cup half & half or heavy cream
Preparation
Slice corn from cobs and reserve.
Milk corn cobs into a small stock pot and add broken cobs and enough water to cover. SImmer to reduce by half and remove cobs.
Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes until peppers blacken and blister.
Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice.
Cut bacon into half-inch pieces and render until crisp in large soup pot over medium heat. Remove and drain bacon. Reserve.
Add onions and celery. Season with cumin, oregano, salt and pepper and sweat until onions are translucent, 5-7 minutes.
Add garlic and cook for another minute or two.
Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes.
Slowly add stock to pot. Increase the heat a bit and bring to a boil. Add corn cob stock.
Season with more salt and add potatoes, diced roasted peppers and reserved bacon.
Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender.
Add corn kernels and simmer for 5-10 more minutes.
Remove from heat and stir in half & half.
