Cozy up with a bowl of Creamy Corn & Poblano Chowder!

• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 tablespoons butter

1 medium yellow onion, finely chopped (about 1 ½ cups)

1 rib celery, finely chopped (about ½ cup)

1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)

4 cloves garlic, minced

1 tablespoon chili powder (plus more for garnish)

1 teaspoon dried oregano

4 cups chicken stock

3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)

2 (12-ounce) bags frozen corn (or about 6 cups fresh corn)

1 cup heavy cream

2 teaspoons sugar

½ cup crumbled cotija cheese

1 tablespoon lime juice

Kosher salt and pepper, to taste

¼ cup cilantro, minced (plus more for garnish)

½ cup Mexican crema or sour cream

Lime wedges, for serving

Directions

Sauté the Vegetables:

In a large pot, melt the butter over medium-high heat. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, for about 7-8 minutes, or until the onion softens.

Add the Garlic and Spices:

Stir in the minced garlic, chili powder, and oregano. Cook for about 1 minute, until the garlic becomes fragrant.

Simmer the Potatoes:

Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender.

Add the Corn and Cream:

Stir in the corn (either frozen or fresh), heavy cream, and sugar. Let the chowder cook for about 5 minutes, until everything is heated through.

Blend Part of the Soup:

Carefully transfer about 1 ½ cups of the soup to a blender and purée until smooth. Return the puréed soup back to the pot and stir to combine.

Add Final Touches:

Stir in the crumbled cotija cheese, lime juice, and chopped cilantro. Season the chowder with more salt and pepper to taste.

Serve:

Ladle the chowder into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and a dollop of crema or sour cream. Serve with lime wedges on the side for an added burst of flavor.

Nutrition

• Calories: Approximately 350 kcal p