Roasted Corn and Poblano Chowder

There is a blog I follow called The Spanish Wok. They have an event every month called The Soup Kitchen where a recipe theme is chosen and a blogger, like myself, can submit their blog post of a recipe that fits the theme and then all of the posts are gathered in the same place. Very dangerous for recipe collectors like myself, but it is a great way to get introduced to new food blogs.

The theme for July is Summer Soup. I immediately thought of my parent's recipe for Roasted Corn and Poblano Chowder. To me, corn on the cob is such a summer food, and this recipe calls for 8 ears of it. This soup is great warm or cold, so it makes and excellent winter soup as well.

8 ears of corn

4 poblano peppers 

1 onion

4 strips of bacon

3 russet potatoes (peeled)

4 cups whole milk

3/4 cup of whipping cream

1 teaspoon of salt

2 tablespoons of fresh chives

Saute the bacon in a pan, once crispy take it out, put it to the side and cook the onions in the bacon fat.

Cook onions for about 5 minutes til the start to become translucent.

Shuck the corn, and precook it in the microwave for about 1 1/2 minutes per ear before placing on the grill (this keeps it from burning) Grill for about 15 minutes.

Then grill the poblanos, these at a little higher heat. 

(they only take about 5 minutes or so).

Cut the corn off the cob.

Seed the poblanos and dice them up.

In a blender puree 1 cup of corn and 1 cup of whole milk.

Then put it in the pot and add the potatoes, the rest of the corn, the onions, 1 teaspoon of salt and 3 cups of milk.

           Cook on low for about 20 minutes then add 3/4 cup of cream, and the poblanos.
                                               Continue to let cook for 20-30 minutes.

Garnish with the bacon and the chives. Goes perfect with a homemade flour tortilla!

Here is the link to the round up with the other submissions for the Summer Soup event.