Southwestern Corn Chowder

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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

1 of 4 large bowls, no garnishes per serving

As published by Cookie and Kate.

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