Roasted Corn Poblano Chowder

This is probably the most famous soup from the Puebla region.  It takes a bit of work but its well worth it.  It's great for a weekend night as a starter or a main dish.  I think next time I am going to hit it with a stick blender to puree it up a bit.  

3 medium poblano peppers
4 tablespoons unsalted butter, divided
1 celery stalk, chopped
2 cloves garlic, minced
1 medium yellow onion, chopped
1/4 cup all purpose flour
6 cups vegetable stock
1 cup whole milk
1 cup half and half
1 1/2 pounds Yukon potatoes, diced 1/4 inch
5 ears corn
1 red bell pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (or more)
kosher salt, to taste


Roast the peppers on the grill or in the broiler until skin is charred and blistered and place in a plastic bag to trap steam.  Let them sit until cool enough to handle.  I grilled the corn to add that charred flavor.  You can skip that step if you want.  You can also use drained canned corn. 

Remove charred peppers. Peel, remove stem and seeds, and chop.  Also cut the corn from the cob.  

In a large Dutch oven or heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery and onions and cook until translucent, about 5 minutes.  Add garlic and cook one minute more. Add remaining 2 tablespoons butter until melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.

Turn up heat to medium-high and slowly add the vegetable stock; stirring constantly to prevent lumps. Add milk and half and half.  Add chili powder, cumin, cayenne pepper and salt.  Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently.  Add the potatoes, poblanos, corn and red peppers.  Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally.

Serve and enjoy!