Roasted Poblano Corn Chowder with Bacon and Gouda Cheese is total comfort in a bowl! This creamy chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon gold potatoes, bacon and Gouda cheese will be your go-to comfort soup!
EQUIPMENT
▢Rimmed Sheet Pan
▢Wusthof Chef Knife
▢Cutting Board
▢Dutch Oven
INGREDIENTS
6 large Poblano peppers – roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)
▢8 slices bacon – cut into 1/2-inch pieces
▢1 tablespoon canola oil – or vegetable oil, if needed
▢2 tablespoons butter
▢1 large onion – chopped
▢6 cloves garlic – chopped
▢8 tablespoons all-purpose flour
▢6 cups chicken broth
▢1 1/2 pounds Yukon Gold potatoes – scrubbed and cut into 1/2-inch cubes
▢1 bag (12-ounce) frozen corn kernels – thawed under hot tap water
▢1 cup heavy cream
▢2 cups shredded Gouda cheese – (an 8-ounce wedge)
▢Salt and freshly ground black pepper – to taste
▢Chopped cilantro, diced avocado, lime wedges – optional
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