Chowders are hearty, chunky soups.
Typically chowders are made with seafood. Clam chowder, usually thickened with milk, dates back to Colonial times.
But The Kansas City Star's Roasted Poblano and Corn Chowder is a simple, healthy soup made with stock, cutting the calories for a typical recipe in half. The chowder is bulked up with roasted corn, potatoes and poblano peppers, a fresh green chili in which the heat and intensity can vary from mild to zippy.
Preparation tips: This soup can also be made with vegetable broth for a vegetarian version, but the color will be darker than if you use chicken.
To peel or not peel the potatoes? It is a matter of flavor preference; either works well.
If you desire more pop, increase the cumin and chili powder to 1 teaspoon.
