Roasted Corn & Poblano Chowder
Roasting the corn and peppers in the oven before adding them to the soup adds intense flavor to this chowder recipe. Before serving, blend half of the soup to ensure a thicker base.
Tips: If you cannot find fresh corn, substitute 3 cups frozen whole kernel corn, thawed and patted dry with paper towels.
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
1 1/2 starch, 1/2 fat, 1/2 vegetable