Mexican Roasted Poblano Corn Chowder

Ingredients

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

Instructions

1. 1 Preheat your broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered.
2. 2 Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and dice the peppers.
3. 3 In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. 4 Add the minced garlic and roasted poblano peppers to the pot and cook for another 2 minutes.
5. 5 Stir in the corn kernels, vegetable broth, and diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
6. 6 Using an immersion blender, partially blend the chowder to your desired consistency, leaving some chunks for texture.
7. 7 Stir in the heavy cream, ground cumin, salt, and black pepper. Simmer for an additional 5 minutes.
8. 8 Remove the pot from heat and stir in the lime juice and cilantro.
9. 9 Serve hot, garnished with additional cilantro if desired.