INSTRUCTIONS
Roast the Poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet. Set a rack in your oven near the top–approximately 8 inches away from the element. Preheat the broiler to high. Place the sheet pan in the oven and broil until the top is blackened, approximately 8-10 minutes. Turn the peppers over and blacken the other side–approximately 5-6 minutes. Immediately cover with aluminum foil or another rimmed baking sheet. Let sit for 10-15 minutes. Peel and remove the stem ends and as many seeds as possible. Chop and set aside until needed.
Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings.
Add oil and butter to the bacon drippings in the Dutch oven keeping the heat at medium. Add the onion, reduce heat to medium-low and cook for 7-8 minutes or until softened. Stir in the garlic and cook briefly or until fragrant, approximately 15 seconds.
Add the flour and cook for 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender, approximately 15-18 minutes.
Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese in small. handfuls and stir each addition until the cheese has melted.
Add half the bacon, reserving the remainder for garnishing the chowder.
Season to taste with salt and black pepper to taste.
Serve in bowls, garnished with crumbled bacon, cilantro sprigs, diced avocado and lime wedges if desired.
NOTES
MAKE AHEAD: Can be made 1-2 days ahead of time. Make the soup as directed, leaving half the bacon off the soup to use as a garnish when serving. Cool completely then reheat on the stovetop over low heat until heated through. Add the remaining bacon when ready to serve.
FREEZER-FRIENDLY: Can be frozen in airtight containers for up to three months. Thaw in the refrigerator and reheat on the stovetop, stirring frequently until the soup smooths out.
Step-By-Step Instructions:
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