Roasted Poblano Corn ChowderRocky Mountain Lodge

Ingredients

• 6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (about 1 - 1/2 cups)
• 8 slices bacon, cut into 1/2-inch pieces
• 1 Tbsp canola oil
• 2 Tbsp butter
• 1 large onion, chopped
• 6 cloves garlic, minced or chopped
• 8 Tbsp flour
• 6 cups chicken broth
• 1 1/2 lbs potatoes (Yukon or Russets), washed and cut into 1/2-inch cubes (no need to peel them)
• 12 oz. sweet corn kernels, fresh or frozen and thawed
• 1 cup heavy cream
• 2 cups shredded smoked Gouda cheese (8 ounces)
• salt and pepper to taste
• cilantro springs, for garnish
• lime wedges