Smoky roasted poblano peppers & sweet Summer corn in a delightful chowder
1 tablespoon butter
1 tablespoon olive oil
1 medium onion diced
2 minced garlic cloves
2 cups white or yellow potatoes, cubed
1 tablespoon The Spice Apothecary Southwestern Rub
6 cups stock (chicken or vegetable)
4-5 ears of corn, approximately 3 cups kernels, removed from cob
4 roasted poblano peppers*, ½ inch dice, seeds and ribs removed.
Melt butter and oil in a pot or Dutch oven. Sauté onion, celery and potatoes for 8 - 10 minutes. Add in the minced garlic & Southwestern Rub and sauté another 2 minutes.
Pour in the stock and simmer for 10 minutes.
Add the corn and poblano peppers to the pot and simmer for another 10-15 minutes.
Taste and add a pinch of salt if needed.
Swirl in ¼ cup of heavy cream and serve.
Serve with a squeeze of fresh lime and a sprinkle of cotija cheese.
*For three easy ways to roast peppers, check out our sister blog Simply Sundays.