Smoky Corn Chowder

Set oven to broil.

Chop tomatillos in half and place, skin side up, on baking sheet along with the poblano pepper. Broil peppers, turning every few minutes or so, until skin is blackened and blistered. Remove from oven and carefully peel off skin and then chop.

Heat olive oil in a large cast iron pot. Add celery, carrots, onions, and garlic and cook until vegetables are soft and onions are translucent, about 5 minutes. Pour in vegetable broth and bring to a boil.

Reduce to a simmer and add potatoes, poblano, tomatillo, corn kernels, and the reserved 2 ear stalks. Continue to simmer until potatoes are soft, about 20-30 minutes.

Remove corn stalks and discard. Using an immersion blender, blend soup until mostly smooth or to desired consistency. Stir in half-and-half, smoked paprika, red pepper, and salt and pepper to taste.

Serve with green onions and cotija, and enjoy!