Charred Corn Chowder with Poblano Peppers

Shared by The Pantry Seattle

Adapted from Kim Cozzetto Maynard

Yield: about 1 quart

Ingredients

3 ears corn, shucked

3 cups cold water

1 tablespoon butter

1/2 yellow onion, peeled, 1/4-inch dice

1 large garlic clove, peeled, minced

1/2 teaspoon kosher salt

2 tablespoons cream

Lemon juice, to taste

1 poblano pepper

Instructions

Cut the kernels off 2 of the ears of corn using a sharp knife (reserve the third ear for charring). Set the kernels aside. Place the two cleaned cobs in a medium saucepan. Cover with 3 cups cold water. Bring to a boil, then simmer for 30 minutes. Remove the saucepan from heat and discard the cobs.

In a medium pot, melt the butter. Add the diced onion and sauté on medium-low heat until the onion has softened and become golden brown. Add the minced garlic and cook until fragrant, about 30 seconds. Pour in the corn stock. Add the corn kernels and simmer for a few minutes.

Meanwhile, on a warped cooling rack over an open flame (or on the grill), char the remaining ear of corn, then cut off kernels, set aside. Next, char the poblano pepper on all sides and then place in a sealed container to steam. Once the pepper is soft, peel, seed, and dice it into 1/4” pieces, set aside.

Transfer the soup to a blender and puree until smooth. Return the soup to the pot and add in the charred corn kernels. Add cream and adjust to taste with salt and lemon juice.

Serve hot, garnishing with the diced poblano.