Roasted Corn chowder

Roasted Corn chowder Recipe

By Tammy Algood Published: February 1, 2017

• Yield: 6 Servings

Ingredients

• 2 poblano peppers cut in half lengthwise
• 3 cups whole-kernel corn
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 small white onion peeled and chopped
• 1 large red bell pepper seeded and chopped
• 2 medium baking potatoes peeled and chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 3 14.5-ounce cans low-sodium chicken stock
• 2 cups cream
• chopped fresh chives for garnish

Instructions

1. Preheat the oven to 500 degrees. Meanwhile, line a large jellyroll pan with aluminum foil and add the poblano peppers (skin side up) and corn. Bake 15 minutes or until the peppers are blistered. Remove and place the peppers in a zip-top plastic bag and seal. Let stand for 10 minutes, then peel the peppers, removing and discarding the seeds. Coarsely chop and set aside.
   
2. Place the oil and butter in a Dutch oven over medium heat. When hot, add the onions, bell peppers and potatoes. Cook 10 minutes, stirring occasionally. Add the flour, salt, chili powder and pepper. Cook, stirring constantly, for 2 minutes. Add the stock and cook 15 minutes longer. Stir in the roasted corn and peppers. Cook 10 minutes and add the cream. Cook 10 minutes longer and serve warm with a garnish of chives.