Roasted Pepper And Corn Chowder

Directions

1. 1
   Preheat broiler.
2. 2
   Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -
3. 3
   Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.
4. 4
   Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to mediumlow, and simmer 15 minutes. Remove and discard cobs.
5. 5
   Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.
6. 6
   Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; saute over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in roasted peppers; cool slightly.
7. 7
   Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.
8. 8
   Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.
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10. 10
    , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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