I first made this recipe when my family was here for Christmas.  It was okay, but I felt like it still needed some work.  I added ingredients, adjusted the ratios of several ingredients, and made it again while Randall’s parents were here for the weekend.  This time it was nearly perfect.

Regular onions don’t tend to agree with Audra, so I use green onions instead.  Feel free to use a regular onion in yours.  I think a yellow onion would taste best.

Also, this time I used 4 cups of vegetable broth since I was feeding 4 1/2 people.  There was enough for all of us to have seconds.  I like it a little bit thicker, so when we don’t have company I’ll probably reduce the liquid a little bit.


Roasted Poblano Corn Chowder
    1 large poblano peppers, washed, split and seeded
    1 Tablespoon olive oil
    2 green onions, diced
    2 clove garlic, diced
    2-3 button mushrooms
    2 Tablespoon butter
    3 Tablespoons flour
    1 teaspoon cumin
    pinch cayenne pepper
    1-2 medium potatoes, diced
    2-4 cups vegetable broth
    salt and pepper to taste
    2 cups frozen corn kernels (use fresh if seasonally available)
    1 can cream style corn
    12 oz evaporated skim milk or 1/2 & 1/2
    diced avocado (to garnish)
    shredded cheddar cheese (to garnish)

Place the peppers on a sheet pan and flatten with your hand. Broil until blistered and charred, taking care not to overcook the peppers. Poblanos are thinner-walled peppers and cannot withstand the blackening that bell peppers can. Remove from the pan and immediately place in a bowl. Cover with a plate or plastic wrap and allow to steam. After 15 minutes, peel and dice the peppers, set aside.

Meanwhile, heat the olive oil in a 4 quart sauce pan. Saute the onion until translucent. Add the garlic and stir for about a minute. Add mushrooms and continue sauteing for a minute.  Add the butter and flour and stir until the mixture is bubbly and colors slightly. Add the cumin and cayenne, stirring constantly to help the spices bloom. Add the broth, peppers and potatoes. Cook at a simmer until the potatoes are just tender. Add the corn kernels and cream style corn. Cook until the corn is heated through, then add the milk or cream. Heat until hot. Portion into bowls and sprinkle with the green tops of the onions, avocado and cheese if desired.