Roasted Poblano Cod Chowder

A rich and creamy cod chowder with plenty of vegetables--corn, peppers and potatoes.

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Ingredients:

• 1 poblano and 1 red bell pepper
• 3 Tablespoons butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 lb of potatoes cubed
• 1 1/2 cup frozen sweet yellow corn
• 1 14.5 oz cans of chicken broth
• 1 pound of cod in 1 1/2 inch pieces
• 1 cup half and half or cream
• 1 tsp of salt
• 1/4 tsp of pepper
• Loaf of French bread

Method

Move oven rack to upper third section. Preheat broiler. Line a cookie sheet with foil and place peppers on cookie sheet. Place cookie sheet in oven for 10-12 minutes turning at least once to ensure even charring. Remove pepper and place in a glass bowl and cover with plastic. Allow to steam for 10-15 minutes. Then remove stems, seeds and skin and chop into 1-inch pieces. In large Dutch oven melt butter, add onion and saute for 5 minutes. Add garlic and cook for another 2 minutes than add potatoes, corn and saute for 1 minute. Add salt and chicken broth and bring to a boil. Reduce heat to a low simmer and cook until vegetables are tender for about 15 to 20 minutes. Add cod and continue to cook over a low simmer for 5 minutes, then add half and half and pepper and continue to cook for 5 minutes over low heat. Serve in bowls with crusty bread.

Notes: Some poblano peppers are spicer than others so if you want it milder be sure to remove all seeds and veins. Wear disposable gloves if poblano is really spicy. The cream will off-set some of the spice.

Number of servings: 4-6

Submitted By: dirios99
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