Southwestern Corn Chowder

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  8 ear, yields or 1000g

• Red potatoes

  Flesh and skin, raw

  454g

• Onions

  Raw

  1 large or 150g

• Poblano Pepper

  hot - Freshdirect

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Celery

  Raw

  200g

• Salt

  Table

  ¾ tsp or 5g

• Chili powder

  Spices

  ½ tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Bay

  Castella

  100g

• Butter

  Unsalted

  2 tbsp or 28g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Greek yogurt

  Plain, whole fat

  ¼ cup or 60g

• Lime juice

  Raw

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  ¼ cup, diced or 33g

Directions

1. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, 1/2 teaspoon of the salt, and 1/2 teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
3. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
5. Pour the mixture back into the pot. Add the cilantro, creme fraiche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
6. Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
7. Recipe by: Cookie and Kate (source: https://cookieandkate.com/vegetarian-corn-chowder-recipe/)

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