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 teaspoon black pepper
• 1 tablespoon lime juice, freshly squeezed
• 1 cup cilantro, chopped

Method

1. 01
   Preheat your broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered.
2. 02
   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. 03
   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. 04
   Add the minced garlic and roasted poblano peppers to the pot and cook for another 2 minutes.
5. 05
   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. 06
   Using an immersion blender, partially blend the chowder to your desired consistency, leaving some chunks for texture.
7. 07
   Stir in the heavy cream, ground cumin, salt, and black pepper. Simmer for an additional 5 minutes.
8. 08
   Remove the pot from heat and stir in the lime juice and cilantro.
9. 09
   Serve hot, garnished with additional cilantro if desired.