- 1 large sweet onion, peeled and quartered
- 1 clove garlic, peeled
- 1 teaspoon olive oil
- Pinch of salt
- 3 large poblano chilies
- 1 (16-ounce) package frozen corn, thawed
- 2 cups vegetable broth
- Salt and pepper to taste
- Chopped cilantro to garnish, if desired
- Preheat oven to 400° F.
- Place quartered onion and garlic clove on a large sheet of foil.
- Drizzle with oil, and sprinkle with salt. Bring corners of foil up over onion to make a packet.
- Place foil packet on a baking sheet or large cast iron skillet, and place chilies next to foil packet on the baking sheet.
- Roast onion packet and chilies for 15 minutes, or until chilies look soft and are starting to char. Using a pair of tongs, flip chilies over, and return to the oven for another 5-10 minutes, or until they are uniformly softened and charred. Remove chilies from oven, place on a plate, and set aside to cool.
- Return onion packet to the oven to continue to roast another 30-40 minutes (about an hour total). Onion will look slightly golden and very soft when done.
- Peel cooled chilies under running tap water. Remove stems and seeds from chilies, and chop into small pieces, about ¼ to ½-inch. Set aside.
- Once onion and garlic have finished roasting, place onion, garlic, and any juices that have accumulated in the foil in the bowl of a blender.
- Add half of the thawed corn, and 1 cup of broth to the blender. Puree until smooth.
- Pour pureed corn mixture into a medium pan, and heat over medium-high heat. Add remaining corn, 1 cup broth, and chopped poblanos, and simmer until heated through.
- Taste and season with salt and pepper as needed. Ladle chowder into bowls, and sprinkle with chopped cilantro.
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