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 teaspoon black pepper, freshly ground
• 1 cup cilantro, chopped

Method

1. 01
   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. 02
   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. 03
   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. 04
   Stir in the roasted poblano peppers, corn, ground cumin, salt, and black pepper. Cook for another 3 minutes, stirring occasionally.
5. 05
   Add the vegetable broth to the pot and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld together.
6. 06
   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. 07
   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. 08
   Taste the chowder and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.