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Potato and Poblano Corn Chowder

Ivy Manning
  • minutes
  • Serves 4

INGREDIENTS

1

Carrot, peeled and coarsely chopped (about 1/3 cup), medium

1

Celery, thinly sliced (about 1/3 cup), medium rib

1/2 tsp

Coriander, ground

2 cups

Corn, fresh

1

Poblano, seeded and coarsely chopped (about 1/2 cup)

1

Red potato (about 8 oz.), medium

1/2 tsp

Thyme, fresh

1

Yellow onion, coarsely chopped (about 1 cup), medium

2 cups

Lower-salt vegetable or chicken broth

1 tbsp

Tomato paste

1 tbsp

Lemon juice, fresh

2 tbsp

All-purpose flour

1

Cayenne

1

Kosher salt and freshly ground black pepper

1/2 tsp

Cumin, ground

1 1/2 oz

Butter, unsalted

1 1/2 cups

Whole milk