Ingredients
2 fresh, mild green Mexican (Anaheim) or poblano chiles
2 Tbs. unrefined corn oil or other vegetable oil
2 Tbs. unsalted butter
1 large onion, minced
3 cups corn kernels, scraped from the cob (about 6 medium ears)
3 cups milk
12- to 14-oz. russet baking potato, peeled and diced
1 1/2 tsp. 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 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.

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**How To Roast Fresh Chile Peppers
Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to salsas or any dish that uses chiles.

Warning Always wear gloves when working with hot chile peppers. This is no time to be macho. Never touch your eyes when working with chiles, fresh or dried.

Gas Stove This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4" from the heat source. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted. Place the roasted peppers in a plastic bag and seal the bag. (You can also use a small wire grilling basket and char a few peppers at a time.)

Oven Method Preheat your oven to 450°F (232°C) Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers for about 4-5 minutes until the skins blister. Watch carefully so they do not burn. Place the roasted peppers in a plastic bag and seal the bag.

Clean and Peel Allow the chile peppers to sweat in the bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel. Rinse the peppers under cool running water (wear gloves!). Peel the chile, remove and discard the skin, seeds, and the veins. (It may be desirable to have a small amount of the charred skin remain, depending on the dish. This can be a flavorful addition to fresh salsa).

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