Chili Corn Chowder

Feeling the chill in the morning and the earlier dark of evening brings soup and cake to mind. Because it's Hatch chili season and the end of local corn, I was inspired to create this soup with our garden Anaheim and poblano peppers (with maybe one jalapeno sneaking in). Having bought the last six ears of corn at our local market, I was inspired to create this soup.

If you've never rendered peppers, here's the easy way and useful for all varieties: Heat broiler and place rack about 4'" below. Align peppers on flat sheet pan and turn after short time to char all sides, put in paper bag and close for five minutes before removing skin and scraping out seeds with a spoon.

CHILI CORN CHOWDER RECIPE

Roast, skin, seed and chop into 1/2'chunks: 8 Anaheim chile peppers or mix with Poblanos, 1 jalapeno pepper

Saute slowly until golden: 1 large sweet onion chopped 1/4"

When soft add: 6 small mixed baby potatoes, chopped 1/2" , 6 small garlic cloves chopped finely, Oregano dried, Summer savory, 1 T. salt

Saute about five minutes then add chopped peppers and 1.5 qts. bone broth or vegetable broth, unsalted. Cover and simmer for 15 minutes.

Add: 6 ears corn kernels. Cover and simmer for another five minutes. Top with sour cream.