Chile Corn Chowder

3 Tomatoes
1 Onion diced
2 Poblano Chiles diced
6 Tbsp Butter
5 Cups Frozen Corn, divided
2 tsp Salt
1 quart Milk
1 cup grated Monetary Jack Cheese

In a cast iron pan roast tomatoes until charred outside and soft inside. In a soup pot, saute onions and chiles in butter over low heat. Add tomatoes, 3 cups corn, salt, pepper, and milk. Bring to scalding point (when bubbles form around the edges of the pot and the milk starts to foam). Do not boil! Remove from heat and let cool. Puree in a blender or with a stick blender in the pot. Return to heat and add remaining corn. Bring to a simmer and taste for salt and pepper. Garnish with cheese and croutons. *girl and I had leftover toasted pumpkin seeds from our light fixture that matched perfectly.