Southwestern Corn Chowder

cookieandkate.com

Genevieve

1 tablespoon extra-virgin olive oil

8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)

1 pound red potatoes, cut into ¾” cubes (about 3 cups)

1 large red onion, chopped

1 poblano pepper (optional)*, seeds and ribs removed, chopped

1 red bell pepper, chopped

2 celery ribs, chopped

¾ teaspoon salt, divided, to taste

½ teaspoon chili powder

2 medium cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth

2 cups water

1 bay leaf

2 tablespoons unsalted butter, cut into 4 pieces

¼ cup chopped cilantro

¼ cup crème fraîche or sour cream or Greek yogurt**

1 tablespoon fresh lime juice

Freshly ground black pepper, to taste

Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

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