Roasted Corn and Poblano Chowder

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Appears in Cook's Country June/July 2016

A few simple tricks help us coax satisfying flavor from sweet fresh corn and spicy poblano chiles.

SERVES 6 to 8

TIME 1¼ hours

Roasted Corn and Poblano Chowder

WHY THIS RECIPE WORKS

For the best flavor, we charred the corn and poblano peppers under the broiler. To reinforce the sweet undertones of the corn, we turned to tortillas, which also helped thicken the chowder. After pureeing the components in the blender, we a...

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