Potato and Poblano Corn Chowder
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Category
American
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Cusine
American
What do you need?
How to make?
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
Directions
Melt the butter in a large Dutch oven or similar pot over medium heat. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Sprinkle the flour over the vegetables, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and then add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes. Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency. Add the lemon juice, and season to taste with cayenne, salt, and pepper.
