Spicy Roasted Poblano and Potato Chowder

Cream, potatoes, and broth balance the spiciness of the glossy, dark green poblanos in this soup, but keep in mind that heat varies greatly from chile to chile. I recommend tasting each roasted chile as you peel it, and adjusting accordingly; you may not want to use them all if you’ve got an extra-spicy batch. Extra roasted poblanos can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Try them on nachos or as a topping for burgers!