Southwestern Style Corn Chowder

Southwestern Style Corn Chowder

1 medium onion, finely chopped

1 small potato, diced

2 tablespoons butter

4 cups fresh or frozen corn kernels

2 cups vegetable broth

2 cups whole milk

2 roasted poblano chiles, peeled, seeded and chopped (about 1/4 cup)

1/4 cup diced roasted red pepper

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Melt one tablespoon of the the butter in a large saucepan. Add the onion and potato, and cook over medium heat until softened. Add half the corn kernels and half the vegetable broth. Bring to a boil, then simmer for about 10 minutes, until all the vegetables are tender. Remove to a food processor or blender, allow to cool slightly, and process until smooth. Set aside.

Add the remaining butter to the saucepan. Add the rest of the corn, and sauté for about 5 minutes. Add the poblano chiles and roasted red peppers, the bay leaf, the salt and pepper, and the corn puree and cook together until bubbling. Add the milk, stirring well. Simmer for 5 minutes. Taste for seasonings.

Garnish with diced avocado and serve with lime wedges.

Makes 4 servings.