Steps

• 1

  Preheat the Traeger with the lid closed to 450°F; this will take about 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Rub the oil onto the corn and peppers, then season with salt and pepper. Place the corn and poblanos directly on the grill grates. Cook, flipping occasionally, until the peppers are charred and the corn has grill marks, 15 to 20 minutes.

  450 ˚F / 232 ˚C

  00:15

• 3

  When the vegetables are done, place a Dutch oven or similar oven-safe pot on the grill grate to preheat. Transfer the corn to a large bowl or sided sheet pan. Transfer the peppers to a bowl, cover, and let steam for 10 minutes. Cut the kernels off cobs reserving the cobs. Skin, stem, and seed the steamed peppers. Chop the peppers and set aside.

• 4

  Add the bacon to the preheated pot and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon and leaving the fat behind in the pan, transfer the bacon to a plate or bowl.

• 5

  Add the butter to the pot and let it melt. Add the celery, carrot, and onion to the pot, and cook, stirring occasionally, until the onion is tender, 5 to 10 minutes.

  450 ˚F / 232 ˚C

  00:05

• 6

  Add the garlic and cook, stirring, until fragrant, about 1 minute.

  450 ˚F / 232 ˚C

  00:01

• 7

  Add the flour and stir to combine. Add the broth, potatoes, corn, corn cobs, chopped peppers, 2 teaspoons salt, ½ teaspoon pepper, cumin, and smoked paprika. Stir well, cover, and cook for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 8

  Partially uncover the pot and continue cooking until the potatoes are tender, about another 20 minutes.

  450 ˚F / 232 ˚C

  00:20

• 9

  Remove and discard the cobs. Transfer 2 cups of the soup to a blender and puree until smooth. Add the puree back to the soup and stir to combine. Add the heavy cream and half of the reserved bacon and stir to combine.

• 10

  Serve topped with the remaining bacon plus oyster crackers and chives if you like. Enjoy!