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Charred Corn and Poblano Chowder

Classic corn chowder made smokier with charred corn and roasted poblano peppers.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 310
Ingredients Method

Ingredients
  

  • 6 ears fresh corn kernels removed and cobs reserved (or 4 cups frozen corn)
  • 2 poblano peppers
  • 4 tablespoons butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or chicken broth
  • 2 medium potatoes peeled and diced
  • 1 cup heavy cream
  • Kosher salt and freshly cracked black pepper
  • Fresh cilantro chopped, for serving
  • Lime wedges for serving

Method
 

  1. Char the corn kernels in a hot, dry skillet, undisturbed in batches, until blackened in spots, about 8-10 minutes.
  2. Char the poblanos over a flame or under a broiler until blistered. Steam covered for 10 minutes, then peel, seed, and dice.
  3. Melt butter, cook onion 5 minutes until softened, then add garlic for 30 seconds.
  4. Sprinkle in flour and stir constantly for 1-2 minutes to make a roux.
  5. Slowly whisk in the broth. Add corn cobs if using.
  6. Add diced potatoes and simmer 15 minutes until tender. Remove and discard the cobs.
  7. Stir in charred corn, diced poblanos, and cream. Simmer 5 minutes. Season with salt and pepper.
  8. Ladle into bowls and top with cilantro and lime wedges.