Roasted Poblano Corn Chowder

Ingredients

• 5 to 6 large poblano green chiles, can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are
• 3 Tbsp butter
• 2 medium onions, diced
• 2 ribs celery, diced
• 1 clove garlic, minced
• 2 medium yukon gold potatoes, peeled, cut into 1-inch chunks
• 4 ears of corn, or 4 cups of corn
• 5 cups chicken stock
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon dry oregano
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 2 limes, one sliced for garnish, one for juice

Directions

1. Char the chiles using whatever setup works in your kitchen: over a gas flame, in a perforated grill pan set over the flame, on a grill, or beneath the broiler. You want the skins darkened on all sides. Transfer the chiles to a bowl, cover it, and let them steam. Once they are cool enough to handle, rub off the blistered skin with your fingers or a damp paper towel. Open the chiles, take out and discard the stems, seed pods, and inner veins. Chop the chiles roughly and keep them nearby.
2. In a 5 to 6 quart heavy-bottomed pot, melt the butter over medium-high heat. Add the onions and celery, and stir until the vegetables are coated in the butter. Cook for 8 to 10 minutes, reducing the heat to medium as they go, until they have softened and are just starting to brown.
3. While the onions are cooking, cut the kernels from the cobs if you are using fresh corn.
4. When the onions and celery have begun to brown, stir in the garlic and cook for another minute. Add the potatoes and stock, then stir in the bay leaves, cumin, oregano, and salt. Turn up the heat and bring the pot to a simmer. Lower the heat so it keeps simmering, and cook for 8 to 10 minutes, until the potatoes are just cooked through.
5. Stir the corn kernels into the pot and cook for 4 to 5 minutes, until the corn is cooked through. Add the chopped roasted poblanos.
6. Remove the bay leaves. Stir in the cream, then add black pepper, using more or less to taste. If you want the chowder base thicker, purée about a third of the soup with an immersion blender or a standup blender.
7. To serve, add a little fresh lime juice and serve with a slice or two of lime.