Roasted Hatch Chile & Corn Chowder

Name: Roasted Hatch Chile & Corn Chowder
Ingredients: 1 Tablespoon Olive Oil; 1 Tablespoon Butter; 1/3 cups Diced Onion; 2 cloves Garlic, Minced; 3 cups Vegetable Broth; 1 whole Russet Potato, Diced Small; 1 cup Heavy Cream; 1-1/2 teaspoon Cumin; 1-1/2 teaspoon Red-chile Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Black Pepper; 2 ears Corn, Roasted, Kernels Cut Off; 1/2 cups Diced, Roasted Hatch Chiles, Skins And Seeds Removed; 2 teaspoons Lime Zest; 3 Tablespoons Lime Juice; 2 teaspoons Fresh Cilantro, Torn; Mexican Crema Or Sour Cream For Garnish

17 ingredients

5 steps

Ingredients

1 Tablespoon Olive Oil
1 Tablespoon Butter
1/3 cups Diced Onion
2 cloves Garlic, Minced
3 cups Vegetable Broth
1 whole Russet Potato, Diced Small
1 cup Heavy Cream
1-1/2 teaspoon Cumin
1-1/2 teaspoon Red-chile Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Black Pepper
2 ears Corn, Roasted, Kernels Cut Off
1/2 cups Diced, Roasted Hatch Chiles, Skins And Seeds Removed
2 teaspoons Lime Zest
3 Tablespoons Lime Juice
2 teaspoons Fresh Cilantro, Torn
Mexican Crema Or Sour Cream For Garnish

Directions

1

Add the olive oil and butter into a large stock pot over medium heat. When hot, add the onions and cook until they begin to soften. Add the garlic and cook for 1-2 minutes.
2

Add the vegetable broth and bring the mixture to a boil. Add the potatoes and the heavy cream and continue to boil until the potatoes soften (just test it with your fork; you don't want them mushy).
3

Add the spices, salt and pepper along with the corn and diced chiles. Simmer for 5-8 minutes, and add the lime zest, juice and cilantro.
4

Remove 1/2 cup of the chowder and set it aside. Then use a stick blender to puree the remaining chowder. Return the 1/2 cup of chowder to the mixture and stir.
5

Remove from the heat and serve in individual bowls drizzled with Mexican crema or sour cream, and extra cilantro.