Roasted Corn and Poblano Chowder
A few simple tricks help us coax satisfying flavor from sweet fresh corn and spicy poblano chiles.
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 added a bit of lime juice for acidity and fresh cilantro to help round out the chowder’s overall flavors. Fried pieces of corn tortilla made the perfect garnish.
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