Poblanos, Bacon, Canola Oil, Butter, Garlic, Flour, Onion, Potatoes, Corn, Chicken Broth/Stock, Heavy Cream, Gouda Cheese, Salt and Pepper
– Place peppers on a rimmed aluminum foil-lined baking sheet. – Set a rack in your oven near the top--approximately eight inches away from the element works well. Preheat the broiler to high.
Broil until the top is blackened, approximately 8-10 minutes. Turn them over and roast another 5-6 minutes. – Immediately cover with aluminum foil or another rimmed baking sheet. The steam created will help separate the skin from the flesh, making the peppers easier to peel.
– Peel and remove the stem ends and seeds. Do not peel them under running water as you will rinse away flavor. – Chop and set aside until needed.
– Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings. (You should have approximately 2 tablespoons.)
– Add oil & butter to the bacon drippings on medium heat - Add onion, reduce heat to medium-low and cook for about 7 - 8 minutes or until softened. – Stir in garlic and cook until fragrant, – Add the flour and cook for 2 minutes.
– Add the chicken broth and potatoes and bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, approximately 15 to 18 minutes, or until you can easily pierce them with a paring knife.
– Add the roasted and peeled Poblano peppers, corn and heavy cream and bring back to a low simmer.
– Add Gouda cheese in small handfuls and stir each addition until the cheese has melted. – Add half the bacon, reserving the remainder for garnishing the chowder. – Season to taste with salt and black pepper to taste.