Poblano Corn Chowder (Print Version)

# Ingredients:

→ To roast the peppers

01 - 6 poblano peppers, large size

→ Soup basics

02 - ½-inch chunks from 8 slices of bacon
03 - 1 tablespoon vegetable or cooking oil, only if needed
04 - Butter, 2 tablespoons
05 - 1 big onion, diced
06 - 6 garlic cloves, finely chopped
07 - 8 tablespoons plain flour
08 - 6 cups of chicken stock

→ Veggies and finishing touch

09 - 1½ pounds of Yukon Gold potatoes, cleaned and cut into ½-inch pieces
10 - 12-ounce frozen corn bag, warmed under hot water
11 - 1 cup rich heavy cream
12 - 2 cups Gouda cheese, shredded (about an 8-ounce piece)
13 - Black pepper and salt, to taste

→ Extra toppings

14 - Fresh cilantro, chopped
15 - Chopped avocado
16 - Lime slices

# Instructions:

01 - Move a rack so it's 8 inches from the broiler. Cover a baking tray with foil and arrange the poblano peppers on it. Turn the broiler to high and roast the peppers until the top burns a bit, around 8-10 minutes. Flip them and toast the other side for about 5-6 more minutes. Right after, cover the peppers using foil or another tray to trap heat. Let them sit for 10-15 minutes to steam. Once they're cool, peel the skins, remove seeds and stems, then roughly chop. Set aside for later.
02 - Heat a Dutch oven over medium and fry the bacon until crispy. Scoop it out using a slotted spoon and leave it on a plate lined with paper towels. Keep the bacon fat in the pot.
03 - Add the butter and oil (if you need it) to the pot with the bacon grease, keeping the temperature moderate. Toss in the chopped onion, lower the heat a bit, and sauté for about 7-8 minutes until soft. Stir in the garlic and cook it for only 15 seconds, just to release the smell.
04 - Sprinkle the flour into the pot and stir non-stop for 2 minutes. This cooks out the raw taste while forming the base to thicken your broth.
05 - Slowly pour in the chicken stock, mixing as you go so no lumps stick around. Drop in the diced potatoes and bring the pot to a boil. Turn the heat down and let it simmer 15-18 minutes, or until the potatoes soften.
06 - Now, add the thawed corn, cream, and roasted poblano pieces into the simmering soup. Keep the heat low so it doesn't boil.
07 - Gently mix in Gouda cheese a handful at a time. Stir after each batch to let it fully melt without overheating.
08 - Mix in half of the crispy bacon you've set aside, keeping the rest for serving. Sprinkle in salt and pepper until it tastes just right.
09 - Spoon the soup into individual bowls and sprinkle on the remaining bacon. Add any extra toppings like diced avocado, chopped cilantro, or a squeeze of lime for a fresh kick.

# Notes:

01 - For more zip, mix in 1 teaspoon cumin, chili powder, or 2 teaspoons taco spices.
02 - Replace pork bacon with beef, turkey, or plant-based alternatives if you'd like.
03 - No Gouda? Use cheddar or Monterey Jack instead.
04 - You can make this ahead by a day or two. Chill it fully, then heat it up slowly when serving.
05 - Freezes great up to three months. Let it thaw in the fridge before slowly reheating, stirring so it doesn't separate.

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