Ingredients
3 medium poblano peppers
Olive oil for roasting peppers
4 tablespoons butter, divided
1 stalk celery, sliced thin
2 large cloves fresh garlic, chopped
1 medium yellow onion, chopped
1/4 cup plus 1 tablespoon all-purpose flour
6 cups vegetable stock
2 cups whole milk (or half & half)
1 1/2 pounds new potatoes, washed and diced unpeeled (or Yukon Gold)
1 (16-ounce) package frozen corn kernels
1/2 cup roasted red peppers (in jar), chopped
Salt to taste
Cayenne pepper to taste
* Lightly coat poblano peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side.
* Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow 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 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
* Add remaining 2 tablespoons 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 medium-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.
- Whole Foods Market
Nutritional information per serving: 362 cal., 12 g fat (7 g sat), 29 mg chol., 57 g carb., 11 g pro., 6 g fiber, 595 mg sodium