Mexican Street Corn Chowder

Prep Steps

• 1 onion {do:dice}
• 1 small poblano pepper {do:dice}
• 1 red bell pepper {do:dice}
• 3 cans (15.25 oz each) corn {do:drain}
• 2 lbs yellow potatoes into 1/2-inch pieces {do:dice}
• 3 tbsp fresh cilantro {do:chop}

The Vegetables

In a large soup pot over medium-high heat, cook until softened, 3–4 minutes...

• 1/2 cup butter
• 1 onion, diced
• 1 small poblano pepper, diced
• 1 red bell pepper, diced

The Roux

Whisk in and let toast 1–2 minutes...

• 1/4 cup all-purpose flour

Simmer

Add and stir together...

• 4 cups chicken stock
• 3 cans (15.25 oz each) corn, drained
• 1 cup heavy cream
• 2 lbs yellow potatoes, diced into 1/2-inch pieces
• 2 tbsp lime juice
• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 2 tbsp fresh cilantro, chopped

Simmer 15–20 minutes, until the potatoes are tender and the flavors have melded. Remove from the heat.

Serve

Ladle into bowls and top with...

• 1 tbsp fresh cilantro, chopped
• Crushed tortilla chips (for serving)