Roasted Poblano Corn Chowder
Ingredients
- 6 ears of corn (cobs and kernels divided)
- 6 cups of water
- 5 large poblano peppers
- 2 tablespoons olive oil
- 2 medium onions (diced)
- 12 ounces yukon gold potatoes (peeled and cut into 1-inch chunks)
- Salt and black pepper (to taste)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Chives (for garnish)
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