Step 1

Roast the Poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet. Set a rack in your oven near the top--approximately 8 inches away from the element. Preheat the broiler to high. Place the sheet pan in the oven and broil until the top is blackened, approximately 8-10 minutes.  Turn the peppers over and blacken the other side--approximately 5-6 minutes. Immediately cover with aluminum foil or another rimmed baking sheet.  Let sit for 10-15 minutes. Peel and remove the stem ends and as many seeds as possible. Chop and set aside until needed.

Step 2

Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings.

Step 3

Add oil and butter to the bacon drippings in the Dutch oven keeping the heat at medium. Add the onion, reduce heat to medium-low and cook for 7-8 minutes or until softened. Stir in the garlic and cook briefly or until fragrant, approximately 15 seconds.

Step 4

Add the flour and cook for 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender, approximately 15-18 minutes.

Step 5

Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese in small. handfuls and stir each addition until the cheese has melted.

Step 6

Add half the bacon, reserving the remainder for garnishing the chowder.

Step 7

Season to taste with salt and black pepper to taste.

Step 8

Serve in bowls, garnished with crumbled bacon, cilantro sprigs, diced avocado and lime wedges if desired.