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Roasted Corn and Poblano Chowder

Michelle, Brown Eyed Baker
  • 75 minutes
  • Serves 6 to 8

INGREDIENTS

4

slices Bacon

1 tbsp

Cilantro, fresh

6

ears Corn

2 cloves

Garlic

2

Poblano chiles

1 lb

Red potatoes

1

Yellow onion

7 cups

Chicken broth

1 tbsp

Lime juice

1 1/4 tsp

Black pepper

2 tsp

Salt

1 tbsp

Vegetable oil

2

6-inch corn tortillas

1/4 cup

Half-and-half

1

Queso fresco cheese