Roasted Corn and Poblano Chowder

Name: Roasted Corn and Poblano Chowder
Yield: Serves 6 to 8
Ingredients: 2 , poblano chiles, stemmed, halved lengthwise, and seeded; 1 tablespoon, vegetable oil; 6 ears, corn, kernels cut from cobs (5 1/4 cups); , Salt and pepper; 4 slices, bacon, chopped fine; 1 , onion, chopped fine; 2 , garlic cloves, minced; 7 cups, chicken broth; 1 pound, red potatoes, unpeeled, cut into 1/2-inch chunks; 1/4 cup, half-and-half; 2 (6-inch), corn tortillas, torn into 1-inch pieces; 1 tablespoon, minced fresh cilantro, plus leaves for serving; 1 tablespoon, lime juice, plus lime wedges for serving; , Sour cream; Crumbled, queso fresco

Main Courses
Potatoes
Vegetables
Soups

By Ashley Moore ･ 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

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