Roasted Corn Chowder with Poblano Pepper

1. Prepare and cut all ingredients (remove seeds and ribs from peppers) Remove corn kernels from cob (see below).
2. Heat a large dutch oven or pot with Ghee over medium heat.
3. Add poblano pepper, red bell pepper, potatoes and corn until browned. 
4. Add onion until translucent, being careful not to burn it.
5. Add in the garlic until fragrant about 1 minute, stirring constantly.
6. Stir in broth, tomato paste, chili powder, smoked paprika and bring to a boil over high heat.
7. Reduce heat to low and simmer for 20-25 mins, stirring occasionally. 
8. When the potatoes are cooked through and soft the soup is done. 
9. Remove the pot from the heat. Add in the heavy cream.
10. Carefully transfer 3 cups of soup to a blender and blend until smooth (see below notes)
11. Add butter, salt and pepper. Blend again.
12. Transfer mixture back to the pot. Stir to combine. 

Notes/Tips

Use fresh corn if possible, it will have the sweetest most delicious flavor. 

Add chicken or chorizo for a meaty, hearty soup.

If the chowder is too thin add more veggies. Too thick? Add more broth. 

Sour cream can be substituted for heavy cream (sour cream will add a bit more tart, tangy flavor)

Add more chili powder if you want more spice. 

Topping suggestions- Pepper slices, sour cream or yogurt, cilantro, bacon crumbles, shredded cheese, chili powder or lime.

Removing corn kernels from the cob

Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open.

Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.