corn chowder with roasted poblano peppers

i know it’s a little early in the season to be dreaming up corn recipes but i can’t help myself. as a girl from maine, it doesn’t feel like summer until i’ve had my first ear of corn. i don’t know, maybe it’s an east coast thing?  my california friends don’t seem to share this sentiment.  either way, corn chowder. it’s a must-eat. recipe below.

the what:

4 ears of corn

3 poblano or anaheim chiles

2 cups peeled & chopped potatoes

1 yellow onion, chopped

1/4 cup diced celery

1/2 red bell pepper chopped

2 tablespoons of olive oil

2 cups vegetable broth

1 cup unsweetened almond milk

1/2 tsp sea salt  

freshly ground pepper

chopped cilantro to garnish

*recipe adapted from the new mayo clinic cookbook which i highly recommend!

the how:

the key to keeping this recipe simple is the order in which you do things…maximizing your time

- bring a large pot of water to boil and cook four ears of corn 

-while water is boiling place the poblano peppers on a broiling pan and broil in your oven until they’re blackened/peeling.  remove, let cool and peel skin, remove seeds, and chop.

- while poblanos are cooking, peel and cube potatoes. chop celery, onion and red pepper

- when corn is cooked, remove from boiling water with tongs and set aside. add potatoes to pot and cook until soft, then drain 

-place potatoes in a small mixing bowl and use a potato masher to partially mash them (chunks are ok, just give them a good go-round with the masher!)

- in a large pot sauté onions, red pepper and celery in olive oil. cook until soft

- add potatoes, corn (cut off husks), poblanos, vegetable broth, almond milk and sea salt and simmer until thickened (25-30 minutes)

- season with salt and pepper to taste, serve with chopped cilantro