Roasted Poblano Corn Chowder | Recipe Cart

Name: Roasted Poblano Corn Chowder | Recipe Cart
Ingredients: 3 Tbsp butter; 2 medium onions, diced (about 2 1/2 cups); 2 ribs celery, diced (about 3/4 cup); 1 clove garlic, minced (1 teaspoon); 2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces); 4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn; 5 cups chicken stock (use vegetable stock for vegetarian option); 1 teaspoon kosher salt; 2 bay leaves; 1 teaspoon ground cumin; 1/2 teaspoon dry oregano; 1 cup heavy cream; 1/2 teaspoon black pepper; 2 limes, one sliced for garnish, one for juice (can substitute lemon juice)

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Roasted poblano and corn chowder with creamy goodness and spices for a comforting vegetarian meal. Perfect for chilly evenings!

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