Perfect Poblano Corn Chowder From Scratch

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 poblano peppers, roasted, peeled, and diced
• 1 jalapeño, minced (optional, for extra heat)
• 4 c. fresh or frozen corn kernels (about 6 ears of fresh corn)
• 2 medium potatoes, peeled and diced
• 4 c. chicken or vegetable broth
• 1 c. heavy cream (or substitute with coconut milk for a dairy-free option)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1 c. shredded cheddar cheese (optional)
• ½ cup chopped cilantro, for garnish
• 1 lime, cut into wedges
• Tortilla strips or crushed tortilla chips, for topping

1. Roast Poblanos:
   • Place poblano peppers directly over a flame (gas stovetop or grill) or under a broiler, turning frequently, until charred and blistered on all sides.
   • Transfer to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes. Peel off the skin, remove seeds, and dice.
2. Sauté Vegetables:
   • In a large pot, melt butter over medium heat. Add onions and cook until soft (3-4 minutes).
   • Stir in garlic, diced poblano, and jalapeño, cooking for another minute.
3. Add Corn and Potatoes:
   • Stir in corn and diced potatoes. Add cumin, smoked paprika, chili powder, and cayenne. Cook for 2 minutes, stirring to coat the vegetables in the spices.
4. Simmer:
   • Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
5. Blend (Optional):
   • For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend, and return to the pot.
6. Finish with Cream:
   • Stir in heavy cream and simmer gently for 5 minutes. Adjust seasoning with salt and black pepper.
7. Serve:
   • Ladle soup into bowls. Top with shredded cheese, cilantro, and tortilla strips. Squeeze a lime wedge over each serving for that Tex-Mex finish.

— by Stephen Randall