Roasted Poblano Corn Chowder

This is delicious and different. Adapted from a Costco magazine!

• Ready In: 45 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 4  poblano peppers, large
• 1  teaspoon butter
• 1  onion, medium, minced
• 4  garlic cloves, minced
• 4  cups potatoes, Yukon Gold, peeled and cubed (approx. 4 potatoes)
• 8  cups  vegetable stock
• 1 1⁄2 teaspoons ground cumin
• 1  teaspoon dried thyme
• 1  teaspoon sea salt
• 4  cups corn kernels, fresh (approximately 5-6 ears of corn)
• 1  cup half-and-half
•  black pepper, to taste
•  cilantro, chopped, fresh
•  avocado, slices
•  lime slice

Directions

1. Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
2. In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
3. Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
4. Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.