Creamy Fish Chowder with Roasted Poblano - The Local Palate

Ingredients

• 3 large poblano peppers
• 2 tablespoons olive oil
• 1 small yellow onion, coarsely chopped
• 2 ribs celery, chopped
• 2 teaspoons salt, divided
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 4 cups fish or vegetable broth
• 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
• 2 (4-ounce) cans diced hatch green chiles
• ⅓ cup clam juice (optional)
• ½ cup heavy cream
• 1½ pounds cod or halibut filets, cut into 1-inch pieces
• Cilantro, sliced fresh jalapeño, sliced radish, and lime wedges, for garnish