Mexican Poblano Corn Chowder (Crema Poblana)

Step 1: Preheat oven broiler.

Step 2: Place the poblano peppers on a foil-lined broiler pan and put the pan a few inches under oven broiler for about 10 to 15 minutes or until all sides are blackened and blistered, checking and turning them every few minutes to ensure even charring. Let the peppers cool. Once cool enough to handle, remove stems and cut a slit down the side and remove seeds from the peppers. Then chop roasted peppers; set pepper chunks aside.

Step 3: Melt butter in a 6-quart saucepan or stock pot over medium-high heat. Once the butter is melted, lower the heat to medium. Stir in the onions and celery, and cook 8 to 10 minutes or until onions and celery are soft and beginning to brown slightly.

Step 4: Add the garlic and cook 1 more minute.

Step 5: Add potatoes, stock, bay leaves, cumin, oregano and salt. Reduce heat to Low and let simmer for 8 to 10 minutes or until potatoes are becoming tender.

Step 6: Add corn and cook another 4 to 5 minutes or until corn is heated through.

Step 7: Stir the roasted poblano chunks into the pot, and then remove bay leaves. Stir in the evaporated milk, and season with black pepper (to taste).

Step 8: Cut one lime in half, and squeeze juice from both halves into the chowder.

Step 9: Cut the remaining lime into 6-8 slices. Ladle chowder into individual serving bowls. Garnish each serving with a slice of lime and a generous sprinkling of chopped cilantro, and serve immediately.