TBT Recipe: Poblano Corn Chowder - Cooking by the Book

Ingredients

• 8 ears fresh corn, kernels sliced from the cob and cobs reserved, about 4 cups
• 10 cups vegetable stock
• 2 tablespoons unsalted butter
• 1 large Spanish onion, chopped
• 3 garlic cloves, minced
• 4 poblano chilies, seeded and chopped
• 1 dried chipotle chile, minced
• chipotle chile in adobo with ½ teaspoon sauce, minced
• 1 tablespoon dried Mexican or regular dried oregano
• 2 bay leaves
• 2 teaspoons kosher salt
• 6 medium Idaho potatoes, peeled, halved lengthwise, and cut into 1-inch cubes
• 2cups grated Queso Blanco or Monterey Jack cheese
• ½ cup crumbled feta cheese
• ½ cup heavy cream
• ½ cup chopped fresh cilantro