Roasted Corn Chowder


2 ears corn

2 poblano peppers

2 red peppers

1 quart plus 1 cup chicken stock

4 strips bacon, diced

1 tbs. olive oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 rib of celery, diced

6 baby new potatoes, diced

1/2 cup all-purpose flour

3 tablespoons sherry

1/2 bunch cilantro, chopped

1 tablespoon oregano, minced

1/2 lime, juiced

1/3 cup heavy cream

Garnish: crumbled cotija cheese, lime wedges, crumbled bacon

INSTRUCTIONS: Roast corn, poblanos and red peppers in a 400 degree oven for 30-40 minutes. Cut kernels from cobs and place half of kernels, plus cobs into a large stock pot, along with the chicken stock. Set to simmer for 40 minutes. While the corn stock simmers, remove skins and seeds from peppers, dice and set aside.

Cook bacon in large pot over medium heat until crisp, about 4-5 minutes. Set bacon to drain on paper towels and pour off all but 1 tablespoon of the grease from the pot. Add olive oil, onions, celery, roasted peppers, garlic and potatoes and sauté until softened and fragrant, about 5-7 minutes. Add reserved corn kernels and season with salt and pepper.

Sprinkle vegetables with flour and stir to coat, add sherry and stir continuously for about 3 minutes. Pour in corn stock and bring to a simmer for 5 minutes, or until slightly thickened. Reduce heat and stir in herbs and lime juice. Season to taste with salt and pepper. Garnish with crumbled cotija and bacon, with a lime wedge alongside.