Poblano Corn Chowder

5 to 6 large poblano green chiles (to yield 1 ½ cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 ½ cups, the amount depends on how hot the chiles are)

3 tablespoons butter

2 medium onions, diced (about 2 ½ cups)

2 ribs celery, diced (about ¾ cup)

1 clove garlic, minced (1 teaspoon)

2 medium Yukon Gold potatoes, peeled, cut into 1-inch chunks (10 to 12 ounces)

4 ears corn (enough to yield 4 cups corn kernels), or 4 cups corn

5 cups chicken stock (use vegetable stock for vegetarian option)

1 teaspoon kosher salt

2 bay leaves

1 teaspoon ground cumin

½ teaspoon dried oregano

1 cup heavy cream

½ teaspoon black pepper

2 limes, one sliced for garnish, one for juice (can substitute lemon juice)

Directions at simplyrecipes.com

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