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Corn & Poblano Chowder
Ingredients
- 3 Tbsp unsalted butter
- 1 medium yellow onion, coarsley chopped
- 1 poblano, seeded and coarsley chopped
- 1 medium carrot, peeled and coarsley chopped
- 1 medium rib celery, thinly sliced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 2 cups lower-salt vegetable or chicken broth
- 1 1/2 cups whole milk
- 1 medium red potato, cut into 1/2-inch chunks
- 2 cups fresh corn kernels (from about 3 cobs)
- 1 Tbsp fresh lemon juice
- Cayenne, to taste
Instructions
- Melt butter in a large Dutch oven. Add onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp salt, 1/4 tsp pepper, and cook, stirring occassionally, until the onion is translucent, about 6 minutes. Sprinkle flour over vegetables and cook, stirring constantly for 30 seconds. Stir in tomato paste then add broth and milk. Add potatoes and corn and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occassionally, until potato is tender, about 15 minutes.
- Using a potato masher, slightly mash vegetables in the pot to thicken the chowder to desired consistency. Add lemon juice and season to taste with cayenne, salt and pepper.
Notes
This is a great recipe to make a douhble batch of. Also it may work bette to add cayenne during the cooking time instead of only at the end.