Roasted Poblano Corn Chowder
Ingredients
- 3 poblano peppers
- 1 red bell pepper
- 3 teaspoons extra virgin olive oil
- 2 tablespoons light butter
- 2 cloves garlic (minced)
- 1 onion (chopped)
- 1 celery stalk (chopped)
- ¼ cup + 1 tablespoon flour
- 6 cups vegetable broth
- 2 cups skim milk
- 1 ½ lbs new potatoes (also known as fingerlings or creamers, unpeeled and diced)
- 1 (16 oz) package of frozen corn kernels
- ¼ teaspoon cayenne pepper (or more or less to taste)
- salt & pepper to taste
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