Roasted Poblano Corn Chowder

Gather and prep all the ingredients.

First, make the roasted Poblano peppers: By roasting the peppers, you’ll be coaxing a lot of flavor out of them so it’s worthwhile to do this extra step! If you’re short on time and don’t want to roast the Poblanos, simply add them when cooking the onions and cook until soft.

Place peppers on a rimmed aluminum foil-lined baking sheet.

Set a rack in your oven near the top–approximately eight inches away from the element works well. Preheat the broiler to high.

Place the sheet pan in the oven under the broiler. Broil until the top is blackened, approximately 8-10 minutes. Turn them over and blacken the other side–approximately 5-6 minutes.

Immediately cover with aluminum foil or another rimmed baking sheet. The steam created will help separate the skin from the flesh, making the peppers easier to peel.

Peel and remove the stem ends and as many seeds as possible. You want to resist the temptation to peel them under running water as you will rinse away flavor.

Chop and set aside until needed.

Here’s more detailed information on roasting fresh peppers and chiles: How to Roast and Freeze Hatch Green Chiles

Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings. (You should have approximately 2 tablespoons.)

Add oil and butter to the bacon drippings in the Dutch oven keeping the heat at medium. Add the onion, reduce heat to medium-low and cook for approximately 7 to 8 minutes or until softened.

Stir in the garlic and cook briefly or until fragrant, approximately 15 seconds.

Add the flour and cook for 2 minutes.

Add the chicken broth and potatoes and bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, approximately 15 to 18 minutes, or until you can easily pierce them with a paring knife.

Add the roasted and peeled Poblano peppers, corn and heavy cream and bring back to a low simmer.

Add Gouda cheese in small handfuls and stir each addition until the cheese has melted.

Add half the bacon, reserving the remainder for garnishing the chowder.

Season to taste with salt and black pepper to taste.

Serve in bowls, garnished with crumbled bacon, cilantro sprigs, diced avocado and lime wedges if desired.

Roast the Poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet. Set a rack in your oven near the top–approximately 8 inches away from the element. Preheat the broiler to high. Place the sheet pan in the oven and broil until the top is blackened, approximately 8-10 minutes. Turn the peppers over and blacken the other side–approximately 5-6 minutes. Immediately cover with aluminum foil or another rimmed baking sheet. Let sit for 10-15 minutes. Peel and remove the stem ends and as many seeds as possible. Chop and set aside until needed.

Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings.

Add oil and butter to the bacon drippings in the Dutch oven keeping the heat at medium. Add the onion, reduce heat to medium-low and cook for 7-8 minutes or until softened. Stir in the garlic and cook briefly or until fragrant, approximately 15 seconds.

Add the flour and cook for 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender, approximately 15-18 minutes.

Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese in small. handfuls and stir each addition until the cheese has melted.

Add half the bacon, reserving the remainder for garnishing the chowder.

Season to taste with salt and black pepper to taste.

Serve in bowls, garnished with crumbled bacon, cilantro sprigs, diced avocado and lime wedges if desired.