Creamy Roasted Corn Chowder (Gluten Free)

step 1

Char the corn and poblano peppers. You can do this over a grill or on a gas stovetop. If using a grill, place the shucked corn and poblano peppers on a hot grill and roast for 2 to 3 minutes per side, or until charred and blackened. You want the poblano peppers’ skin to be very blackened and blistered. If using a gas stovetop, place the shucked corn and poblano peppers over the gas flames and roast until charred and blackened. 

step 2

Place the roasted poblano peppers in a small paper bag and close tightly. Let sit for 8 to 10 minutes to allow the peppers to steam (this makes it easier to peel the skin). 

step 3

While the peppers are steaming, cut the kernels off the corn cobs. Once the peppers have finished steaming, remove them from the bag. Peel off the skin, remove the stems and seeds, then dice. Set roasted corn and peppers aside.

step 4

In a large pot over medium heat add the olive oil, onion, garlic, and potatoes. Cook, stirring occasionally, for 6 to 8 minutes or until the potatoes begin to soften. Add the turmeric, smoked paprika, oregano, and cumin, cook for 1 additional minute. Slowly stir in the chicken stock and milk, making sure to scrape up any bits from the bottom of the pot. Add the salt and pepper. Bring to a simmer then reduce heat to low and cook for 10 to 12 minutes or until the potatoes are tender and can be easily pierced with a fork. Stir in the roasted corn and cook for 2 minutes.

step 5

Carefully transfer about half of the chowder to a blender and blend until smooth. Return the mixture back to the pot and stir to incorporate. Add the roasted poblano peppers, then taste and add more salt and pepper if desired. Ladle chowder into bowls and serve with a sprinkle of fresh cilantro and sour cream.