Bacon, Roasted Poblano and Corn Pasta

This recipe was actually adapted from a recipe I posted awhile back. The amazing Tide and Thyme had the grand idea to add roasted Poblano peppers to Pasta with Bacon and Corn. I saw her blog update while we were on vacation in Hawaii and I made it our first night home, that is how delicious it looked.  It did not disappoint.  My only regret was that hatch chile season had already passed, because they would be amazing added to this dish.  I love adding peppers to dishes, especially since they add so much flavor and cost so little.  I promised I would try to eat less after our vacation, but the leftovers won't last long in my refrigerator.

Bacon, Roasted Corn, and Poblano Pasta

3 ears of corn, or 3 cups frozen kernels
1 poblano pepper
1 pound dried linguine
6 slices bacon, chopped
¼ cup minced shallots
1 tablespoon flour
½ cup white wine
½ cup chicken stock
2/3 cup cream

Char ears of corn and poblano pepper over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernels off the cobs and set aside.

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the flour and whisk for 1 minute. Add the wine and chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the bacon and pasta.

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