Charred Poblano Corn and Chicken Chowder

This chowder is one of my family's favorites!  It is so perfect for this time of year. As it gets chilly, I crave creamy, comforting and flavorful soups and chowders.  I added additional smoky flavor by charring the corn and poblano pepper on the grill.  I also used my cast iron pot to continue to cook with the top off on the charcoal grill to continue to add a bit of smoky flavor.  This was absolutely delicious.  Tag me @foodcolorspice and let me know if you tried it and if you liked it as much as we did!

Ingredients
2 corn on the cob, grilled then cut off cob
1 poblano pepper, grilled and diced
1 medium yellow onion, chopped
2 garlic cloves, chopped
2 tsp chili powder
1 tsp cumin
32 ounces chicken stock or broth
2 cups russet potatoes, peeled and cubed
2 cups heavy whipping cream
1/4 cup flour
1/2 cup sour cream
1/2 cup parmesan cheese, grated
8 slices of bacon, cooked and crispy
1/2 cup cheddar cheese, shredded
1/4 cup cilantro, chopped

Directions
Grill corn and poblano pepper until charred.  Set aside to cool then cut off cob and dice poblano with charred skin in tact.  

In a Dutch oven or cast iron pot (on the stove or grill) sauté onion, add poblanos, spices and then garlic cook until aromatic.  Pour in chicken stock and bring to a boil.  Add potatoes and cook until tender, about 10-15 minutes.  Then add chicken and corn, simmer and return to a boil.  Mix in sour cream and flour into cream and add to soup.  Cook down until soup thickens.  Season with salt and pepper.  Turn off heat and stir in parmesan cheese. Top with chopped, cooked bacon, cheese and freshly chopped cilantro.  Serve with toasted bread.  So amazing! Enjoy!