Corn and Roasted Poblano Chowder

Source: Serious Eats, Simply Recipes, Smitten Kitchen

Ingredients

• 6 corn, husks and silk removed
• Olive Oil
• 1 Tbsp butter
• 1 onion, diced
• 5-6 large poblano chiles, charred with propane burner and peeled, diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 Tbsp chili powder or 1 tsp hotter powder
• 4 yukon gold potatoes, cut into 1/2" chunks
• 3 Tbsp masa harina or flour
• 4 C chicken stock
• 2 bay leaves
• black pepper
• salt

Directions

1. Cut the kernels off the corn, reserving the cob and kernels separately. Use the back of the knife to scrape the leftover kernels from the cob.Break the cobs in half
2. In a large pot, add the corn cobs, 4 C chicken stock, 2 bay leaves. Simmer for 10 minutes and then discard cob.
3. In a large pot, melt butter and olive oil over medium high heat. 
4. Add onions, garlic, poblanos and corn and cook, stirring frequently until onions are softened and kernels tender, about 6 minutes. 
5. Add 1 tsp ground cumin, 1/2 tsp dried oregano, and 1 Tbsp chili powder and cook, stirring constantly, for 1 minute. 
6. Add 3 Tbsp masa harina or flour and cook, stirring constantly, for 1 minute.
7. Add potatoes to stock and 1 tsp salt and let simmer until potatoes are tender, about 10 minutes.
8. Remove the bay leaves from the stock
9. Gradually add in the infused corn stock (sans potatoes) to the corn mixture. Using a hand blender, blend about 1/4 of the corn until desired consistency is reached
10. Add in the potatoes and season to taste

Notes

8 corn is too much, we ended up using about 2 corn's worth for J's elote salad.

Neglected to add any milk to cream and it was really good without it. 

The corn from the farmers market was super sweet and fresh, this was really good with taste of chile and spices.