Corn Chowder with Roasted Poblanos
"The new Mayo Clinic Cookbook: Eating Well for Better Health" by Mayo Clinic
2 poblano or Anaheim chilies, halved lengthwise and seeded
2 or 3 Yukon gold or red-skinned potatoes, about 1 lb total weight, peeled and cut into 1 1/2 inch chunks
2 TBS olive oil
1 small yellow onion, chopped
1/4 cup diced celery
1/2 red bell pepper, seeded and diced
1/2 tsp salt
2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
2 cups vegetable stock/broth
1 cup almond, coconut, or soy milk
1/4 tsp pepper
2 TBS chopped fresh cilantro
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
Preheat a gas grill or broiler. Position the cooking rack 4-6 inches from the heat source
Arrange the chiles, skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil or parchment paper. Grill or broil until the skins begin to blacken, 5-7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chiles and chop coarsely. Set aside.
Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15-20 minutes. Drain and transfer to a small bowl. with a potato masher, partially mash the potatoes and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/4 tsp of the salt and cook for 3-4 minutes longer. stir in the roasted chiles and mashed potatoes. Add the corn, stock, milk, pepper, and the remaining 1/4 tsp salt and simmer, uncovered, until the soup thickens, 25-30 minutes.
Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately.