ROASTED CORN AND POBLANO CHOWDER

Why this recipe works nn this appealing and hearty chowder, the sweet flavor of corn is a great counterpoint to the slightly spicy poblano chiles. After stripping the corn kernels from the cob, we tossed them with oil, salt, and pepper, spread them over a baking sheet with halved poblanos on the side, and set the whole thing to broil. In just 10 minutes, we had beautiful charred vegetables with caramelized flavor. Turning to the chowder, we rendered some bacon in the pot and used its fat to cook the onion and garlic; we then added the potatoes, corn, broth, and half-and-half. We whirred a few ladles of the simmered soup in the blender and stirred this puree back into the pot to thicken it (adding some fried tortilla pieces to the blender gave the soup body and deepened the corn flavor). To finish, we added the chopped poblanos, lime juice for acidity, and fresh cilantro for an herbal pop. An array of crunchy and creamy garnishes made this chowder irresistible. Do not substitute frozen corn for fresh.

SERVES: 6 to 8

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

FRIED CORN TORTILLA PIECES:

• ¾ cup vegetable oil
• 4 (6-inch) corn tortillas, cut into ½-inch pieces
• Salt

CHOWDER:

• 2 poblano chiles, stemmed, halved lengthwise, and seeded
• 1 tablespoon vegetable oil
• 5¼ cups fresh corn kernels (about 6 ears)
• 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 ½-inch pieces ¼ 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

INSTRUCTIONS:

FOR THE FRIED TORTILLA PIECES:

1. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add tortillas and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Using slotted spoon, transfer tortillas to paper towel–lined plate. Season with salt and set aside for serving; discard oil.

FOR THE CHOWDER:

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss poblanos with 1 teaspoon oil in bowl. Arrange poblanos cut side down in single column flush against short side of sheet.
2. Toss corn, remaining 2 teaspoons oil, ½ teaspoon salt, and ½ teaspoon pepper together in now-empty bowl. Spread corn in even layer over empty portion of sheet next to poblanos. Broil until poblanos are mostly blackened and corn is well browned and tender, 10 to 15 minutes, flipping poblanos and stirring corn halfway through broiling.
3. Place poblanos in bowl, cover with plastic wrap, and let cool for 5 minutes. Peel skins, then chop poblanos into ½-inch pieces; set aside.
4. Meanwhile, cook bacon in Dutch oven over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add onion and ¼ teaspoon salt to fat left in pot and cook until onion is softened and beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
5. Add broth, potatoes, browned corn, and ½ teaspoon salt to Dutch oven and bring to simmer, scraping up any browned bits. Cook at vigorous simmer until potatoes are tender, 15 to 20 minutes. Off heat, stir in half and-half.
6. Transfer 2 cups chowder to blender. Add tortillas and process until smooth, about 1 minute. Return pureed chowder to pot and stir in chopped poblanos. Return to simmer over medium heat. Stir in minced cilantro, lime juice, ¾ teaspoon salt, and ¾ teaspoon pepper. Serve, passing fried tortilla pieces, bacon, cilantro leaves, lime wedges, sour cream, and queso fresco separately.