Roasted Corn Chowder

Roasted Corn Chowder

serves 6


6 ears of fresh corn on the cob

2 poblano peppers

1 medium red onion chopped

2 stalks celery chopped

2 medium white potatoes chopped

2 cups vegetable broth

2 cups buttermilk

2 tablespoons butter

1 tablespoon olive oil

salt and black pepper to taste

fresh grated ParmesanĀ and snipped chives for serving

Roast poblano peppers and corn on the grill. Roast peppers until skin is charred. Place charred peppers in a plastic bag and allow to stem for approximately 15 minutes. Remove charred skin, stems, and seeds. set aside.

Roast corn until browned on all sides. Allow to cool, and then cut corn from husks. Place half of the corn, along with the peppers in a food processor. Blend until smooth. Set aside.

Heat butter and olive oil iĀ  a large soup pot. Add red onions and celery. Saute until tender. Add potatoes, unprocessed corn, and vegetable broth. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add pureed corn mixture and buttermilk. Heat until warmed through. Do not allow the soup to boil.

Add salt and black pepper to taste.

Ladle into bowls. Top with shredded Parmesan cheese and snipped fresh chives.

Serve with piping hot fresh cornbread.

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