Potato and Poblano Corn Chowder

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 poblano peppers, seeded and diced
• 4 cups vegetable broth
• 3 large potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 cups frozen corn kernels
• 1/4 cup heavy cream or half & half, optional

Directions

Set a large Dutch oven, or another sturdy pot, over medium heat and let the butter melt. Add the onion, then poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper; cook everything, stirring now and then, until the onion turns translucent, about 6 minutes. Scatter the flour across the vegetables and stir without stopping for 30 seconds. Mix in the tomato paste, then pour in the broth and milk. Tip in the potatoes and corn and let the pot come up to a simmer over medium-low heat. Put the lid on, turn the heat down so it barely bubbles, and give it about 15 minutes, stirring now and then, until the potato is tender. Lightly crush the vegetables in the pot with a potato masher until the chowder is as thick as you like. Stir in the lemon juice, then adjust the seasoning with cayenne, salt, and pepper.