Serves 6-8
2 poblano chiles, stemmed, halved lengthwise, and seeded
1 Tbsp. vegetable oil
6 ears corn, kernels cut from cobs (5 ¼ cups)
salt and pepper
4 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
7 cups chicken broth
1 pound red potatoes, unpeeled, cut into ½ inch chunks
¼ cup half-and-half
2 (6-inch) corn tortillas, torn into 1-inch pieces
1 Tbsp. minced fresh cilantro, plus leaves for serving
1 Tbsp. lime juice, plus lime wedges for serving
Sour cream
Crumbled queso fresco
*Don't substitute frozen corn for fresh. Beauces it is parcooked, frozen corn wont release the starchy liquid that flavors and thickens the soup. In addition to the usual garnishes, you can serve the chowder with our Fried Corn Tortilla Pieces, if desired.
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss poblanos with 1 tsp oil in bowl. Arrange poblanos cut side down in single column flush against short side of sheet.
Toss corn, remaining 2 tsp oil, ½ tsp salt, and ½ tsp pepper together in now-empty bowl. Spread corn in even layer on remaining portion of sheet next to poblanos. Broil until poblanos are mostly blackened and corn is well browned and tender, 10 to 15 minutes, flipping poblanos and stirring corn halfway through broiling.
Place poblanos in bowl, cover with plastic wrap, and let cool for 5 minutes. Remove skins and chop poblanos into ½ inch pieces; transfer to clean bowl and set aside.
Meanwhile, cook bacon in Dutch oven over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Add onion and ¼ tsp salt to fat left in pot and cook until onion is softened and beginning to brown, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add broth, potatoes, browned corn, and ½ tsp salt to Dutch oven and bring to simmer, scaping up and browned bits. Cook at vigorous simmer until potatoes are tender, 15 to 20 minutes. Remove from heat and stir in half-and-half.
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