Instructions

Roasted Poblanos- You can do this a couple of different ways: gas stove top or broiler. Wash your poblanos and place them on a pan under the broiler, about 6-8 inches away from the heat. You are looking for charred skins and using your tongs, flip every couple of minutes, ensuring all sides are blackened. Should take 5-10 minutes. Looking for the same results on the gas stove top- place directly on the flame, char and turn.

When peppers are completely burnt, place in a bowl and cover with plastic wrap. This will help them steam and release their outer layer of skin.

Once cooler to the touch, remove charred skin. A paper towel or dish towel is great for this. Discard the stems and seeds and place on cutting board. Cut into finger sized strips and then into 1/2 inch pieces. Set aside.

Peel and cut your potatoes into cute little 1/2 inch pieces. Keep in cold water until ready to use.

In a medium sized stock pot, add some butter and/or olive oil and sauté onion, celery, and garlic. Season with a couple pinches of salt.

Add wine and stir for a couple minutes, cooking off the alcohol. Add poblanos, potatoes, stock, bay leaf, and couple more pinches of salt. Bring to a boil and reduce to simmer. Cook for ten minutes, add corn and cream. Taste and season with more salt.

Options- Season with Llamacita Red or Green Sauce and maybe some cumin and cilantro OR take it more traditional savory and add rosemary and thyme.

If you’d like a less brothy texture- put a couple of ladles of soup in the blender and then add it back to the pot.

The last time I made this, I could only eat so much leftover soup so I strained the broth, saved the chunky bits in the freezer and then used them for cheesy potato poblano corn enchiladas- with the addition of Green Sauce and monterey jack cheese. So good!