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Southwestern Corn Chowder
Ingredients
  • 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
Steps
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