Roasted Corn and Poblano Chowder

Name: Roasted Corn and Poblano Chowder
Yield: Serves 6 to 8
Ingredients: 2 , poblano chiles, stemmed, halved lengthwise, and seeded; 1 tablespoon, vegetable oil; 6 ears, corn, kernels cut from cobs (5 1/4 cups); , Salt and pepper; 4 slices, bacon, chopped fine; 1 , onion, chopped fine; 2 , garlic cloves, minced; 7 cups, chicken broth; 1 pound, red potatoes, unpeeled, cut into 1/2-inch chunks; 1/4 cup, half-and-half; 2 (6-inch), corn tortillas, torn into 1-inch pieces; 1 tablespoon, minced fresh cilantro, plus leaves for serving; 1 tablespoon, lime juice, plus lime wedges for serving; , Sour cream; Crumbled, queso fresco

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Appears in Cook's Country June/July 2016

A few simple tricks help us coax satisfying flavor from sweet fresh corn and spicy poblano chiles.

SERVES6 to 8

TIME1¼ hours

WHY THIS RECIPE WORKS

For the best flavor, we charred the corn and poblano peppers under the broiler. To reinforce the sweet undertones of the corn, we turned to tortillas, which also helped thicken the chowder. After pureeing the components in the blender, we a...

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