Roasted Poblano Pepper Corn Chowder

I've been wanting to make Poblano Corn chowder for a long time but thought roasting and peeling the skins from the peppers was too much work. It turns out that it's actually pretty easy. Feel free to use more poblano peppers(5-6) if you wish. **Note- this recipe requires a blender as an immersion blender is not powerful enough to blend the corn adequately. Don't ask me how I know that.

INGREDIENTS

3-4 large poblano peppers, destemmed, deseeded and sliced into half lengthwise

3 Tbsp plant-based butter

1 white onion, roughly chopped

2 ribs celery, sliced

1 lb mini yellow potatoes sliced in half; no need to peel.(Or use yellow potatoes, peeled and cubed)

2 large cloves garlic, minced

1 tsp ground cumin

1/2 tsp oregano(Mexican oregano if possible)

1 tsp chili powder

6 cups chicken flavored vegetable broth

5 cups frozen corn, divided

1 cup vegan sour cream(or creamer)

Cilantro for serving

DIRECTIONS

1. Preheat oven to 450°F. Place poblano peppers on a parchment paper lined baking sheet. Drizzle with a little olive oil; rub with hands to evenly coat. Bake cut side down for 20 minutes. Let cool enough to handle, then remove skins. They will be added to simmering soup.

2. While poblano peppers are roasting, place a large stockpot/Dutch oven over medium heat with the plant-based butter. Once melted, sauté onions, celery and potatoes for 10 minutes. Season well with salt and pepper. Stir in garlic, cumin, oregano and chili powder; continue to cook another minute to release aromatics. Add broth, 1 tsp salt and 3 cups of the corn. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes.

3. Add poblano peppers to simmering soup.

4. While soup is simmering, place a medium skillet over medium-high heat with 2 tsp oil. Cook remaining corn until charred, approximately10 minutes. Season with salt and pepper. **Corn will begin to pop so use caution. Splatter screen recommended.

5. Carefully transfer soup to a blender. Blend on high until smooth, approximately 2 minutes. Return soup to pot over medium-low heat. Stir in vegan sour cream and charred corn. Cook for 5 minutes.

6. Serve topped with chopped cilantro(vegan sour cream, plant-based shredded cheese, tortilla chips optional).