Ingredients
- 6 medium-large poblano peppers
- 2 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 pound Yukon gold potatoes diced
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon kosher salt plus more to taste
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 4 cups corn kernels
- 1 cup heavy cream
- 3/4 cup shredded cheddar cheese
- Fresh chopped cilantro for garnish
Instructions
- Broil poblano peppers until blackened, about 5 minutes per side, then let them rest for 5 minutes in a covered bowl to steam.
- Peel the skins off the cooled poblanos, remove the seeds, and dice (you can submerge them in water to make it easier to remove the seeds).
- In a large pot, melt butter and sauté onions, celery, and garlic until softened.
- Add potatoes, broth, bay leaves, salt, cumin, oregano, and pepper. Bring to a simmer until potatoes are tender, about 10-15 minutes.
- Stir in corn and diced poblanos, cook until corn is tender.
- Remove bay leaves and then remove about 3 cups of chowder from the pot. Blend until smooth, then return to the pot.
- Add cream and heat through without boiling. Add more salt and adjust seasonings as needed. Mix in cheese and stir until just melted.
- Garnish with fresh cilantro and additional cheese if desired, and serve hot.
