This Roasted Poblano and Corn Chowder is a great first course for Cinco de Mayo. Smokey heat with the sweet creaminess of fresh corn and served with toasted flour tortillas. Bonus the chowder is dairy free.
Roast the chilies under a broiler, turning often until they are uniformly charred. 3-5 minutes.
Place a colander over a large bowl. Strain and remove cobs, reserving the broth; set aside. Discard the cobs.
Add 4 cups of corn kernels, salt and pepper to taste. Cook, 5-6 minutes, stirring often, until the corn is just tender.
Blend chowder until smooth using an immersion blender. If you do not have this awesome kitchen tool us a blender to puree chowder in batches.
Taste and adjust salt.
First published by Quinn Caudill for DadWhats4Dinner.com ©2017
Recipe adapted from Creamy Corn and Poblano Soup