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Poblano Corn Chowder
Courtesy of the Horseshoe Bay Resort Marriott
Ingredients
4 poblano peppers, roasted and diced
6 ears of corn, shucked and kernels removed
2 cooked Yukon Gold potatoes, cut in 3/8-inch dice
1 yellow onion, diced
8 ounces applesmoked bacon, sliced thin
1 tablespoon chopped thyme
1 gallon chicken stock
12 ounces butter
12 ounces flour
2 cups heavy cream
Directions
In a large pot, saute bacon until brown. Pour off fat and add the butter and flour. Cook, stirring for four minutes over low heat to eliminate the raw taste of flour. Add the onions and thyme and cook until onions are translucent.
Add the chicken stock and corn. Slowly bring to a boil while stirring with a wooden or plastic spoon until thick. Simmer 10 minutes. Add the potatoes and cream. Taste and season with salt and pepper, if desired.
Suggestions
Garnish with fresh chives, if desired.