Potato & Poblano Corn Chowder

Ingredients

  • 3 T Unsalted butter
  • 1C Yellow onion, coarsely chopped
  • 1/2C Poblano, seeded and coarsely chopped
  • 1/3C Carrot, peeled and coarsely chopped
  • 1/3C Medium rib celery, thinly sliced
  • 1/2t Ground coriander
  • 1/2t Ground cumin
  • 1/2t Chopped fresh thyme
    • Kosher salt
      • Freshly ground black pepper
  • 2T AP flour
  • 1T Tomato paste
  • 2C Chicken broth
  • 1-1/2C Whole milk
  • 1 C Red potato cut into 1/2-inch chunks
  • 2C Fresh corn kernels (from about 3 cobs)
  • 1T Fresh lemon juice
    • Cayenne, to taste
    • Process
    • Saute the soup veggies: Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and the onions become translucent. 
    • Season and simmer: Add in the potatoes, seasonings, and chicken broth. Bring the soup to a boil before lowering the heat and letting it simmer until the potatoes are cooked through. 
    • Blend it up: Discard the bay leaves. Carefully scoop some of the chowder from the pot into a blender and blend until smooth. Do this in batches to avoid making a mess.
    • Add the cream: When the blended chowder is back in the pot, stir in the corn and poblano pieces and bring the soup back up to a simmer. Stir in the heavy cream and shredded cheese.
    • Garnish and serve: Serve each bowl of soup with a garnish of chopped cilantro and a squeeze of fresh lime juice and enjoy!