Corn and Poblano Chowder

Christine Amsden

1 bag frozen corn

½ cup butter

1 cup onion, chopped

1 poblano pepper, seeded and chopped

½ cup celery, chopped

½ cup carrot, peeled and chopped

½ teaspoon ground coriander

½ teaspoon cumin

¼ teaspoon dried thyme

¼ cup flour

1 tablespoon tomato paste

2 cups chicken stock

1 ½ cups whole milk

½ lemon, juiced

kosher salt and pepper, to taste

Cut each ear of corn in half. Lay the cut side down on a chopping block and carefully cut the kernels off the ear by moving your knife down the side of the ear toward the chopping block.

Melt butter in a stock pot.

Add corn kernels, onion, poblano, celery, and carrot.

Stir in coriander, cumin, and thyme.

Cook for about 10 minutes or until the carrots are tender.

Sprinkle with flour, stir to combine, and let cook for about a minute.

Stir in tomato paste and then add stock and milk.

Bring to a boil and let thicken a bit.

Remove from the heat and add lemon juice and salt and pepper to taste.

Double or even triple and have some for lunch!

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