Roasted Corn Chowder Loaded with roasted corn, onion, potatoes, and poblano pepper this chowder tastes great and is very filling. The picture shows Honey-Jalapeño Cornbread which is a fantastic pairing for this chowder.This recipe can also be made more spicy by adding some cayenne pepper or tabasco to the chowder. Ingredients:   3 ears of corn, husks removed   1 large yellow onion, peeled   2 poblano peppers   2 red pototoes   3 tbl. butter   3 tbl. flour   2 cans chicken broth   1 cup heavy cream   1 tsp. garlic-pepper seasoning   1 tsp. salt (optional)   1-2 tbl. cumin   ½ cup sharp cheddar cheese, shredded   ½ cup Monterey jack cheese, shredded Instructions: Grill corn, onion, potatoes until done. Each will lose firmness as it grills. Grill the poblano pepper until the skin is charred. Place the pepper in a (sealed) plastic bag for 15 minutes. Then peel the skin of the pepper and remove the core. Chopped the pepper to be used in this recipe. Cut the corn kernels from the corn cob. Chop the onion and potatoes. In a large soup pan, heat the butter over medium heat. Add the corn, onion, potatoes and pepper. Cook for 3-4 minutes. Stir in the flour until combined. Continue to cook while stirring for 2 minutes. Add the chicken broth and stir to incorporate. Add the cream and stir. Add the garlic-pepper seasoning, salt and cumin. Bring to a simmer and cook for 10 minutes. Stir in the cheeses and cook until melted. Garnish with shredded cheese, fresh cilanto or chopped green onion to serve. Enjoy! Serves: 4 Return to Soup Index
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