Poblano Corn Chowder

Makes 12 cups
Ingredients:

• 8 ears fresh corn, kernels sliced from cob and cobs reserved, about 4 cups
• 10 cups vegetable stock
• 2 tablespoons unsalted butter
• 1 large Spanish onion, chopped
• 3 garlic cloves, minced
• 4 poblano chilies, seeded and chopped
• 1 dried chipotle chile, minced
• 1 chipotle chile in adobo with ¹/₂ teaspoon sauce, minced*
• 1 tablespoon dried Mexican oregano, or regular dried oregano
• 2 bay leaves
• 2 teaspoons kosher salt
• 6 medium Idaho potatoes, peeled, halved lengthwise, and cut into 1-inch cubes
• 2 cups grated Queso Blanco* or Monterey Jack cheese
• ¹/₂ cup crumbled feta cheese
• ¹/₂ cup heavy cream
• ¹/₂ cup chopped fresh cilantro

Combine the corn cobs and vegetable stock in a large stockpot over medium heat. Bring to a boil, reduce heat, partially cover, and summer for 30 minutes. Remove the cobs with a slotted spoon and discard. Reserve 6 cups of the stock and set aside until ready to use. Melt the butter in a large stockpot over medium heat. Add the onion, 2 of the garlic cloves, and poblano chilies and sweat for 4 minutes, until tender. Add the dried chipotle, chipotle and adobo with sauce, oregano, bay leaves, and salt and stir to coat the vegetables. Add the corn stock, corn, and potatoes and bring the mixture to a boil.

Reduce the heat, partially cover, and simmer for 30 minutes. Add the cheeses and heavy cream and simmer until the cheese melts. Remove the bay leaves and puree about one quarter of the chowder in a blender or food processor until smooth. Return the puree to the pot and mix well. Remove the pot from the heat and stir in the remaining garlic clove and chopped cilantro.

To serve, ladle the soup into bowls and serve.

*Available in Mexican specialty stores and gourmet markets.

Daily Soup
Hyperion Books

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