Roasted Poblano Corn Chowder Recipe

Name: Roasted Poblano Corn Chowder Recipe
Ingredients: 5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are); 3 Tbsp butter; 2 medium onions, diced (about 2 1/2 cups); 2 ribs celery, diced (about 3/4 cup); 1 clove garlic, minced (1 teaspoon); 2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces); 4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn; 5 cups chicken stock; 1 teaspoon kosher salt; 2 bay leaves; 1 teaspoon ground cumin; 1/2 teaspoon dry oregano; 1 cup heavy cream; 1/2 teaspoon black pepper; 2 limes, one sliced for garnish, one for juice (can substitute lemon juice)

INGREDIENTS

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5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)

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3 Tbsp butter

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2 medium onions, diced (about 2 1/2 cups)

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2 ribs celery, diced (about 3/4 cup)

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1 clove garlic, minced (1 teaspoon)

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2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces)

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4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn

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5 cups chicken stock

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1 teaspoon kosher salt

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2 bay leaves

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1 teaspoon ground cumin

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1/2 teaspoon dry oregano

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1 cup heavy cream

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1/2 teaspoon black pepper

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2 limes, one sliced for garnish, one for juice (can substitute lemon juice)

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