Recipe: Corn Chowder With Roasted Poblanos

• 2 poblano or Anaheim chilies, halved lengthwise and seeded
• 2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 1/4 cup diced celery
• 1/2 red bell pepper (capsicum), seeded and diced
• 1/2 teaspoon salt
• 2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
• 2 cups vegetable stock or broth
• 1 cup 1 percent low-fat milk
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro (fresh coriander)
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano

1. Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.
2. Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin, and chop coarsely. Set aside.
3. Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.
4. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes.
5. Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately.

anaheim chilies, gold, olive oil, yellow onion, celery, red bell pepper, salt, corn kernels, vegetable stock, percent, freshly ground black pepper, fresh cilantro, fresh oregano

Taken from www.epicurious.com/recipes/member/views/recipe-corn-chowder-with-roasted-poblanos-50045430 (may not work)