Roast Poblano & Corn Chowder

Here's another great recipe for using up those summer vegetables.  It's quick and easy after a long day in the garden!

Roast Poblano & Corn Chowder

Ingredients

• 1 Tbsp. avocado oil, divided
• 4 poblano peppers
• 6 slices bacon, chopped
• 2 leeks, halved and thinly sliced
• 2 medium-sized potatoes, chopped
• 2 cups corn, fresh or frozen
• 4 cloves garlic, minced
• 1 quart chicken stock
• 2 cups half-and-half, divided
• 2 Tbsp. Wondra
• Salt & pepper, to taste
• 1/2 cup cilantro, chopped, for garnish

Serves 6
Cook Time: 45 minutes

Preheat oven to 425; toss whole poblanos in avocado oil and roast until skins are charred, about 20 minutes, flipping halfway through.  While oven is preheating, clean your leeks: cut off darkest green parts (I like to use some of the dark green, but not the last few inches, which are tough), slice in half lengthwise, then slice thinly into half-moons; fill a large bowl in water and put leeks in bows, agitate, let soak for a few minutes and allow sand and grit to settle on bottom of bowl; without disturbing the sand at the bottom of the bowl, remove the leeks to clean towels and pat dry.
Meanwhile render bacon in a large Dutch oven, remove crisped bacon and set aside on paper towels to drain.  Sauté cleaned and dried leeks in bacon fat until softened, add potatoes and corn and allow to start softening (about 10 minutes), add garlic and sauté for one more minute.  Sprinkle vegetables with Wondra and toss to combine.  Then add chicken stock and simmer over medium heat allowing potatoes to cook for about 20 minutes; make sure to scrap up any browned bits on the bottom.
When poblanos are roasted, remove from oven and place in a bowl and cover with plastic wrap to steam.  Once steamed the skins will easily slip off and can be discarded with the seeds and stems.  Chop poblanos and add to chowder.  When potatoes can be easily pierced with a knife add half-and-half and allow to cook for a few more minutes.
Serve immediately and garnish each bowl with cilantro.