Roasted Poblano Corn Chowder

We've been having a bit of cold weather which has had me really craving soup. I made this soup tonight and it was delicious with a nice bit of heat from the peppers, perfect for these cold Autumn days.

Roasted Poblano Corn Chowder

4 large poblano peppers
3 Tablespoons olive oil
1 large onion, diced
6 large cloves garlic, minced
3 Tablespoons Wondra
4 cups low-sodium chicken stock
1 15-ounce can fat-free evaporated milk
1 15-ounce can creamed style corn
1 15-ounce can sweet corn, drained
1/2 cup fresh cilantro, chopped
salt & pepper to taste

Under the broiler or on the grill, char the poblanos on all sides and then place in a plastic bag to steam until they are cool enough to handle. Peel off and discard the skin, remove and discard the stem and seeds. Chop the cleaned peppers coarsely and set aside.

In a large pot heat the olive oil. Sauté the onion until lightly caramelized then add the garlic and sauté until the garlic is soft, about 2 minutes. Add the Wondra and stir continuously for one minute. Add the chicken stock and stir to mix. Add the poblanos and simmer for 20 minutes. Add the evaporated milk and mix well. Using an immersion bender or in small batches in a blender, blend the soup until smooth. Add the creamed & sweet corn, stir to mix & heat. Stir in the cilantro and season to taste with salt & pepper.

Enjoy!