6poblano green chileslarge, about 1 ½ cups roasted, peeled, and chopped
2yellow onionsmedium diced
2russet potatoesmedium sized, peeled, cut into 1-inch chunks
4ears of cornabout 4 cups of corn kernels
Kosher saltto taste
fresh cracked black pepperto taste
2limesone sliced for garnish, one for juice
Roast the chiles
There are lots of ways to roast chiles. You can roast them on a gas burner flame, on a grill or bake them in an oven. When roasting your chiles make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.
Melt butter in a 5 to 6-quart Dutch oven or heavy cast iron pot over medium-high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Lower the heat to medium and cook until the onions and celery are softened and begin to brown, about 8 to 10 minutes,
While the onions are cooking, cut the fresh kernels of corn off of the cobs.
When the onions and celery begin to brown, add the garlic and cook for a minute more.
Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt.
Increase heat and bring to a simmer. Simmer and cook about 8 to 10 minutes until the potatoes are just cooked through.
Add in the corn and cook for 4 to 5 minutes, until cooked through.
Add the chopped roasted poblanos to the pot.
Remove the bay leaves. Add black pepper, more or less to taste.
Using an immersion blender or stand up blender purée about 3 cups of the soup. Then add it back into the pot.
Turn off the heat and stir in the cream until dispersed.
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.
You can roast the chiles a day ahead to save time.DO NOT OMIT THE LIME JUICE!! This chowder comes alive when splashed with lime juice but wait until the end, when you are serving the chowder. You don't want to simmer a cream based soup with something acidic like lime juice, it just might curdle.Recipe adapted from SimplyRecipes.com
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!