Thick and creamy chowder with a spicy green chile kick!
1 tablespoon butter
1/2 white or yellow onion, diced
1 teaspoon minced garlic
2 cups chicken broth (or vegetable broth for a vegetarian version)
1 large russet potato, peeled and chopped into half-inch pieces
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon chili powder
juice of 1 lime
1/3 cup cilantro, roughly chopped
2 cups half and half (I used fat free)
1 tablespoon corn starch
Set the broiler to high. Place jalapeno and poblanos on a piece of tinfoil and place under broiler about 3-5 minutes until tops of peppers begin to blacken. Turn over and broil another 3-5 minutes until that side starts to blacken.
Carefully remove peppers run under very cold water for about 30 seconds-1 minute until peppers are cool enough to handle. Carefully peel off any of the skin that has separated from the pepper and is peeling or “bubbled”. Some of the skin can remain on. Slice the peppers in half, remove seeds and stem, and dice peppers.
In a large soup pot over medium high heat melt butter. Add onion and saute in the melted butter 1-3 minutes until onions are translucent. Stir in garlic and cook another minute until fragrant.
Add vegetable broth (or chicken broth) and potatoes and bring to a boil. Reduce to a simmer, cover, and cook about 10 minutes. Add peppers and simmer about 5-10 minutes longer until potatoes are tender and easily pierced with a fork. Stir in cumin, slat, paprika, black pepper, and chili powder. Add lime juice and cilantro and bring to a boil.
Whisk together half and half and corn starch until corn starch is dissolved. Add half and half mixture to the pot and stir until soup thickens slightly. Serve hot with additional lime wedges and cilantro if desired. Store in airtight container in fridge.