We're coming into one of my favorite cooking seasons, fall/winter. Lots of soups and stews, I think I could live a this stuff, except for when I need a really good thick steak, then it's off to Wegmans for some thick juicy tenderloins, but that's for another post.
My poblano corn chowder came up by accident and has seen some modifications along the way but at the heart of this hearty chowder is fire roasted poblano chilies. If you're running short on time you can pick up frozen fire roasted poblano chilies but that takes some of the fun out of peeling those hot peppers and smelling that just roasted scent throughout the house.
Poblano Corn Chowder
3 Fire Roasted Poblano Chilies, peeled and deseeded
1 package frozen corn
6 to 8 yukon gold potatoes
1 sweet onion
1 jalapeno pepper, chopped
1 large box Swanson's Chicken Broth *yes you can make your own, but why*
I use kosher salt, and salt as I add each item to the pot, but it's just a pinch so be careful not to oversalt, it's more a feel then a measure.
Bring to a boil and let simmer till potatoes are soft. Serve with sour cream and hard bread, and a tall glass of something cold to help cool you off as you eat what can be a fire breath of a dish.
Until next time