Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

INGREDIENTS

slices bacon

3 tbsp

canola or vegetable oil

2 tbsp

butter

large onion, chopped

6 cloves

garlic, chopped

6 tbsp

all-purpose flour

6 cups

chicken broth

1 lb

Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)

bag (12-ounce) frozen corn kernels, thawed under hot tap water

1 cup

heavy cream

2 cups

shredded Gouda cheese

Salt and freshly ground black pepper,