ROASTED CORN POBLANO CHOWDER

Steps:

• Lightly coat peppers with olive oil and place on pan for roasting. Place pan under oven broiler for about 5 minutes until charred. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Alow peppers to sit for 10 minutes. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop. In a large, heavy soup pot, melt 2 T. butter over med-high heat. Add celery, garlic and onions and cook until translucent, about 5 minutes. Add remaining 2 T. butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch. Turn up heat to med-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add milk. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently. Add the potatoes, poblanos, corn and red peppers. Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. Season with salt and cayenne pepper; serve.