Poblano Corn Chowder

Sweet corn and peppers are in season right now, and this summer chowder brings them together in creamy goodness. If you don't find poblano peppers, or don't like a little heat, try green or red bell peppers in this chowder.

Ingredients

3 medium poblano peppers
3 ears of corn
1 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 pint cremini (baby portabella) mushrooms, sliced
4 cups chicken stock
1/2 cup sour cream (we like Mexican crema best)
salt and pepper to taste
1 cup shredded chihuahua or colby jack cheese
2 tbsp chopped cilantro for garnish (optional)

Directions

Heat a grill to medium temperature. Remove the husks from the corn and lay the cobs on the grill with the poblano peppers. Grill the corn until barely tender and slightly browned, then remove and let cool. Turn up the heat and char the poblano skins on all sides. Place in a paper bag and allow to steam for 30-60 minutes. 

Remove the core and seeds from the peppers and scrape off all the blackened skin, then coarsely chop the poblanos. Cut the kernels off the corn cobs.

Heat the oil in a large saucepan and then saute the onion, garlic, and mushrooms until just tender. Add the corn, poblanos, and chicken stock, and simmer for 20 minutes. Stir in the sour cream, salt and pepper, and cheese, and heat on low until the cheese is melted and the soup is heated through, about 5 minutes. Serve topped with cilantro, if desired.  We like corn muffins or corn bread with sweet green chiles with this soup.

Serves 4.