Golden Corn Chowder With Roasted Chiles

• 6 jalapeno peppers
• 3 cups cubed peeled Yukon gold or red potato (about 1 pound)
• 2 tablespoons butter or stick margarine
• 1 cup chopped onion
• 2/3 cup diced orange or yellow bell pepper
• 3 tablespoons chopped celery
• 3 cups fresh corn kernels (about 4 ears)
• 3 cups 1% low-fat milk
• 2 cups chopped seeded yellow tomato (about 1 pound)
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro

1. Preheat broiler.
2. Place jalapeno peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeno peppers; set aside.
3. Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.
4. Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeno peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

peppers, gold, butter, onion, orange, celery, fresh corn kernels, milk, seeded yellow tomato, salt, white pepper, cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/golden-corn-chowder-with-roasted-chiles (may not work)