GREEN CHILE AND CORN CHOWDER

Green Chile and Corn Chowder image

Number Of Ingredients 18

2 tablespoon EVOO
2 cloves garlic, diced
1 head small onion, chopped
4 cups broth
1 piece bay leaf
1/2 teaspoon salt
4 heads Yukon gold potatoes, large, small diced
4 cups corn kernels, fresh or frozen
1/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1 handful fresh cilantro, torn from stems
1/2 cup Hatch diced green chiles
1 cup whole milk
1/2 cup half & half
1 head lime, cut into wedges
1/2 cup cheese, shredded, for garnish
1 teaspoon Butter
2 stalks celery with leaves, chopped

Steps:

Heat a large, seasoned, cast iron skillet on Medium-high Heat a tsp of EVOO then add the frozen corn. Saute the corn, stirring until some of it blisters & chars. Place the corn in a bowl.
Return the skillet to medium heat, add a tsp of EVOO and melt a tsp of butter. Add the onions, celery and garlic. Saute till translucent.
Add the broth, salt, potatoes, and bay leaf. Bring to a soft boil.
Cook until the potatoes are barely cooked through - about 10 minutes.
Add the corn, paprika, pepper, cilantro, and chiles. Add additional salt and pepper to taste.
Blend some of the solids with the milk and half & half, in batches, using an immersion blender or bullet blender. Return the puree to the skillet. Heat through.
Garnish bowls of chowder with cheese, lime wedges and cilantro. Serve with warmed corn tortillas.