Poblano Corn Chowder with Potatoes
Ingredients
3 tablespoons oil
1 1/2 sticks of butter
3 cups onions
3 cups celery
3 tablespoons garlic
64 oz. of veggie broth
cumin to taste
oregano to taste
rosemary to taste
Tyme to taste
poblano peppers to taste
4 cups potatoes, peeled and diced into small pieces
2 1/2 cups corn
1 cup flour
salt to taste
pepper to taste
1 1/2 cup heavy cream
Directions
Put Olive oil and 3 tablespoons butter into a large pot on medium heat.Add Onions and Celery, stir into butter and oil to sautee.Add Garlic and stir again, let sautee for a bit.Add Veggie Broth, stir. Raise the heat to high.Add Cuman, Oregano, Rosemary and Thyme, the Poblano peppers and the potatoes
In a separate pan sautee the corn until golden and then add to the large pot.
In a small pot on low heat melt butter and stir in flower let cook until roux has a tan color, this should take about 20 minutes.Add salt, pepper and roux to the large pot.Let simmer on low for 10 minutes and consistently stir.Add cream to the large pot, and remove the heat.
Let sit for 5-10 minutes and taste. Serve and enjoy!
