Roasted Poblano Corn Chowder

isabeleats.com

Cheryl Savage

6 large poblano peppers

3 tablespoons unsalted butter

2 medium onions, diced

2 ribs celery diced

1 carrot, diced

2 cloves garlic, minced

1 (16-oz) bag frozen corn (about 3 ½ cups)

1 lb yukon gold potatoes, scrubbed and diced into ½ to ¾ inch chunks

4 ¼ cups vegetable broth, divided (or chicken broth)

2 bay leaves

2 ½ teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon dried Mexican oregano

¼ teaspoon freshly ground black pepper

1 cup heavy cream

1 cup shredded mild cheddar cheese

fresh lime wedges, for serving

chopped cilantro for serving

Directions at isabeleats.com

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