Roasted Poblano Corn Chowder

Directions

1. 1
   Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
2. 2
   Preheat oven to 375 degrees F (190 degrees C).
3. 3
   Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
4. 4
   Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
5. 5
   Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
6. 6
   Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
7. 7
   Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
8. 8
   Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.