Corn Chowder with Green Chiles

Ingredients

2 fresh, mild green Mexican (Anaheim) or poblano chiles
2 tablespoons unrefined corn oil or other vegetable oil
2 tablespoons unsalted butter
1 large onion, minced
3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
3 cups regular milk or low-fat milk
12- to 14-ounces russet baking potato, peeled and diced
1 1/2 teaspoon salt, or more to taste
1/2 cup whipping cream
Pinch white pepper
About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional

Directions

1. Roast and peel green chiles. Set aside.

2. To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 1/2 teaspoons salt.

3. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.

Recipe from the November 2002 issue of Vegetarian Times.