Shelly's Recipe

CORN AND POBLANO CHOWDER

Category: Chowders

1 poblano pepper
2 tbsp vegetable oil
1/2 medium sweet onion, chopped
2 cloves garlic, finely chopped
4 ears fresh corn, kernels removed from cobs
Salt, to taste
4 cups chicken stock
3/4 cup milk

Turn on the broiler. In a broiler pan, set the poblano and broil it about 6 inches from the element for 10 minutes, turning often, or until it is charred on all sides. Transfer the poblano to a paper bag, close the bag, and let it steam for 15 minutes.
Peel off the poblano skin, and discard the stem and seeds. Coarsely chop the flesh; set aside.

In a soup pot over medium heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes. Add the garlic and cook 30 seconds more. Add the poblano, corn, and salt. Cook, stirring, for 2 minutes. Pour in the stock and milk. Bring to a boil, lower the heat, and simmer for 30 minutes. Set aside 1 1/2 cups of the soup. In a blender, puree the remaining soup until smooth. Return it to the pan. Add the reserved soup and heat until hot. Taste for seasoning and add more salt, if you like.