Recipe Index

Ingredients

• 4 poblano peppers
• 7 slices bacon, sliced into 1/2" pieces
• 1 - 2 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1 small red bell pepper, seeded and diced
• 5 cloves garlic, minced
• 1/2 cup all purpose flour
• 1 1/2 lbs. Yukon gold potatoes, cleaned, peeled, and diced into 1/2" pieces
• 6 cups reduced sodium chicken broth
• 1 bay leaf, dried or fresh
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp black pepper
• 1/2 tsp dried Mexican oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups heavy cream
• 15 oz can whole kernel corn, drained well
• 1 1/2 cups shredded Mexican blend cheese
• minced fresh cilantro
• sliced green onions
• lime slices
• crumbled bacon
• sprinkle of black pepper

Method

1. Char the poblano peppers over a flame or under the broiler until blistered, then peel, seed and chop them.
2. Cook the bacon pieces in a large pot until crisp, then lift them out, leaving the fat in the pot.
3. Soften the onion, celery and red bell pepper in the bacon fat with the butter for about 5 minutes, then add the garlic for 30 seconds.
4. Stir in the flour and cook for 1 to 2 minutes.
5. Add the potatoes, broth, bay leaf, salt, cumin, coriander, black pepper, oregano, chili powder and cayenne and simmer until the potatoes are tender, about 15 minutes.
6. Stir in the chopped poblanos, corn and cream and heat through.
7. Stir in the cheese until melted, remove the bay leaf and adjust the seasoning.
8. Serve topped with cilantro, green onions, lime, crumbled bacon and black pepper.

Prep: 30 min · Cook: 30 min · Total: 60 min

Nutrition (per serving, where published)