Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

• Meat

  • 8 slices Bacon

• Produce

  • 1 bag Corn, frozen kernels
  • 6 cloves Garlic
  • 1 Onion, large
  • 6 Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups, large
  • 1 lb Yukon gold potatoes

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 6 tbsp All-purpose flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Canola or vegetable oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Gouda cheese
  • 1 cup Heavy cream

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 8 slices bacon
• 3 tablespoons canola or vegetable oil
• 2 tablespoons butter
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 6 tablespoons all-purpose flour
• 6 cups chicken broth
• 1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
• 6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)
• 1 bag (12-ounce) frozen corn kernels, thawed under hot tap water
• 1 cup heavy cream
• 2 cups shredded Gouda cheese
• Salt and freshly ground black pepper, to taste

Directions

• INSTRUCTIONS
• Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate. Crumble when cool. Wipe out the Dutch oven.
• Heat oil and butter over medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly, approximately 15 seconds.
• Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.
• Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until 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.

Nutrition