Ingredients
Equipment
Method
Preparation
- Roast the Poblano peppers until charred, then peel and chop.
- In a large pot, cook the bacon until crispy, then remove and set aside.
- In the bacon fat, add oil and sauté the onion until translucent.
- Add garlic and cook until fragrant.
- Sprinkle flour over the onion and garlic, stirring to create a roux.
- Gradually add chicken broth, stirring until well combined.
- Add the potatoes and corn, and simmer until potatoes are tender.
- Stir in the heavy cream and return the chopped bacon to the pot.
- Season with salt and pepper to taste.
- Serve topped with cilantro, diced avocado, and lime wedges.
Nutrition
Notes
Feel free to enhance with additional vegetables or spices according to your preference.