Mexican Poblano Pepper and Corn Chowder

Ingredients

• 3 medium poblano peppers roasted and diced
• 2 cups corn kernels fresh or frozen
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup cilantro chopped

Instructions

1. 1 Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20 minutes, turning halfway through, until the skin is charred.
2. 2 Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Allow them to sweat for 10 minutes, then peel off the skins, remove seeds, and dice the flesh.
3. 3 In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.
4. 4 Stir in the roasted poblano peppers, corn, ground cumin, salt, and black pepper. Cook for another 3 minutes, stirring occasionally.
5. 5 Add the vegetable broth to the pot and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld together.
6. 6 Reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes, ensuring the chowder is heated through but not boiling.
7. 7 Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
8. 8 Taste the chowder and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.