Страница 31

Spicy Roasted Poblano and Potato Chowder

PAIR WITH

Quinoa, Apple, and Cheddar Muffins

(PAGE 171)

Blue Corn and Maple Skillet Bread

(PAGE 152)

Cream, potatoes, and broth balance the spiciness of the glossy, dark green poblanos in this soup, but keep in mind that heat varies greatly from chile to chile. I recommend tasting each roasted chile as you peel it, and adjusting accordingly; you may not want to use them all if you’ve got an extra-spicy batch. Extra roasted poblanos can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Try them on nachos or as a topping for burgers!

The sweetness of the apple and cheddar muffins on

page 171

or the corn and maple skillet bread on

page 152

will counter the spiciness of this chowder well

.

SERVES

4 TO 6

ACTIVE TIME

25

MINUTES

TOTAL TIME

45

MINUTES

3 medium poblano chiles

2 Tbsp unsalted butter

1 large yellow onion, finely chopped

2 celery stalks, thinly sliced

4 medium garlic cloves, minced

1 Tbsp chopped fresh oregano or 1 tsp dried Mexican oregano

4 cups [960 ml] vegetable or chicken broth

(see page 17)

2 lb [910 g] baking potatoes (about 3 medium), peeled and thinly sliced

3 Tbsp masa harina or fine cornmeal

1 cup [240 ml] heavy cream