Tex-Mex Corn Chowder

Step 1 -Preheat the grill to medium heat.

Step 2 -Add the corn and the poblano peppers to the hot grill and cook until they are blistered and blackened, about 2-3 minutes per side.

Step 3 -Place the poblano peppers in a paper bag and close it tight. Let them sit, about 5-10 minutes; this will make them easier to peel.

Step 4 -Use a sharp knife to slice the corn kernels off the ears.

Step 5 -Remove the skin and the seeds from the poblano peppers and discard them. Dice the peppers.

Step 6 - Set the corn and diced peppers aside.

Step 7 -In a large pot over medium-high heat, heat the olive oil.

Step 8 -Add the onion and celery to the hot oil and cook until they have softened, about 5 minutes.

Step 9 -Add the garlic to the celery mixture and cook for 1 minute.

Step 10 -Add the sweet potatoes, the oregano, the cumin, the paprika, and 1 teaspoon of the salt to the celery mixture and stir to combine.

Step 11 -Add the vegetable broth to the veggie mixture. Increase the heat and bring to a simmer.

Step 12 -Transfer 1/3 of the chowder to a blender and blend until it is smooth. Stir it back into the pot.

Step 13 -Lower the heat to maintain the simmer and cook until the potatoes are soft, about 10-12 minutes.

Step 14 -Stir the roasted corn kernels into the chowder mixture and cook for 2 minutes.

Step 15 -Add the diced poblano peppers, 1/3 cup of the cilantro, the coconut milk, and the lime juice to the chowder mixture and stir to combine.

Step 16 -Taste the chowder and season with the extra salt and the pepper, as needed.

Step 17 -Serve the chowder garnished with the extra cilantro, the pepitas, and the green onions.