- 6
Ingredients
- 3 medium poblano peppers
- olive oil for roasting peppers
- 4 tablespoons butter, divided
- 1 stalk celery, sliced thin
- 2 large cloves fresh garlic, chopped
- 1 medium yellow onion, chopped
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 cups stock (chicken or veggie)
- 2 cups whole milk or half & half
- 1 1/2 pounds new potatoes, washed and diced unpeeled (or Yukon Gold)
- 1 (16-ounce) package forzen corn kernels
- 1/2 cup roasted red peppers (in jar), chopped
- Salt and Pepper to taste
- Cayenne Pepper to taste
Preparation
Step 1
Lighlty coat poblano peppers with olive oil and place on pan for roasting. Place pan under over broiler until peppers are charred (about 5 minutes); turn over and char on the other side.
Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.
Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
Ass remaining 2 tablespoons butter till 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 stock, stirring constantly to prevent lumps. Add milk.
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 30-45 minutes, stirring occasionally.
Season with salt, pepper and cayeene (to taste), serve.