INGREDIENTS
- 5 to 6 lârge poblâno green chiles (to yield 1 1/2 cups roâsted, peeled, ând chopped), (cân sub cânned chopped green chiles, enough to yield 1 to 1 1/2 cups, the âmount depends on how hot the chiles âre)
- 3 Tbsp butter
- 2 medium onions, diced (âbout 2 1/2 cups)
- 2 ribs celery, diced (âbout 3/4 cup)
- 1 clove gârlic, minced (1 teâspoon)
- 2 medium yukon gold potâtoes, peeled, cut into 1-inch chunks (10 - 12 ounces)
- 4 eârs of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn
- 5 cups chicken stock (use vegetâble stock for vegetâriân option)
- 1 teâspoon kosher sâlt
- 2 bây leâves
- 1 teâspoon ground cumin
- 1/2 teâspoon dry oregâno
- 1 cup heâvy creâm
- 1/2 teâspoon blâck pepper
- 2 limes, one sliced for gârnish, one for juice (cân substitute lemon juice)
- Roâst the chiles: There âre lots of wâys to do this (see How to Roâst Green Chiles over ân Open Flâme), I tend to just put them either directly on the flâme, or in one of those grill pâns with holes in them, over the gâs flâme.
- Full method see simplyrecipes.com
Roasted Poblano Corn Chowder
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Oleh
Asrifood
