Fall is in the air.
When I started dicing the potatos and squash, this was going to be a poblano au gratin, but somwhere along the way, as the flavors came together it became clear the cheesy base should be thinned and it should become a chowder! Voila!
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2 poblano peppers, roasted and chopped
3 cups red potatoes, ½ inch dice
1 cup butternut squash, ½ inch dice
1/3 cup red onion, minced
1 teaspoon garlic, minced
2 tablespoons butter
1 T cornstarch dissolved in 2T cold water
1 cup milk
1 cup shredded cheddar
Place whole peppers on bbq grill set to medium-high. Turn the peppers as the sides char. Place the roasted peppers in a paper bag or bowl covered in plastic to cool. The steam will help the skin loosen. When the peppers are cool enough to handle, you can rub the skin off with your fingers. You may want to wear rubber gloves to handle the chilis. And be sure not to touch your eyes! Then carefully slit each chili up one side and remove the seeds. Chop and set aside.
Preheat oven to 350°
In an oven safe bowl, combine potatoes, squash, onion, poblano pepper, and garlic. Set aside.
In a saucepan over low heat, melt butter. Stir in flour; whisk until smooth and bubbly. Gradually add milk and cornstarch mixture, stirring constantly, until sauce has thickened. Add cheese and salt/pepper to taste.
Pour cheese base over potato mixture and stir well to combine. Bake for 30 minutes covered. Uncover and bake 20-30 minutes more, stirring occasionally, until potatoes are soft.