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 Tbsp 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 of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn

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

1 teaspoon kosher salt

2 bay leaves

1 teaspoon ground cumin

½ teaspoon dry 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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer