Summer Corn Chowder With Roasted Poblanos

1. 1

   Cut kernels from corn cobs, reserve kernels for later. Add corn cobs, water, whole onion and celery stalks to large stock pot. Add peppercorns, bay leaf and salt. Bring to a boil over medium heat, cover and let simmer for 30-40 minutes. Strain through fine sieve. Discard vegetables and set broth aside.

2. 2

   Meanwhile, roast the poblano pepper on a gas flame or under your broiler on high until the skin is all black and bubbled. Let cool slightly, scrape off remaining skin and remove seeds and stem. Chop finely and set aside.

3. 3

   In another stockpot, heat olive oil over medium high heat and add onions and celery. Cook until softened, then add reserved broth and potatoes. Cook 10-15 until potatoes softened, then remove from heat. Using immersion blender, puree soup (alternatively, you can use a potato masher for a more rustic texture or a countertop blender for a perfectly smooth soup). Return to heat over low-medium heat and add sweet corn and spinach. Simmer for 5-10 minutes until spinach is well wilted.

4. 4

   The corn broth can be used to make all kinds of summer vegetable soups.

* Per serving · 4 servings · Values may vary.