Roasted Hatch Chile & Corn Chowder

• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1/3 cups Diced Onion
• 2 cloves Garlic, Minced
• 3 cups Vegetable Broth
• 1 whole Russet Potato, Diced Small
• 1 cup Heavy Cream
• 1-1/2 teaspoon Cumin
• 1-1/2 teaspoon Red-chile Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 2 ears Corn, Roasted, Kernels Cut Off
• 1/2 cups Diced, Roasted Hatch Chiles, Skins And Seeds Removed
• 2 teaspoons Lime Zest
• 3 Tablespoons Lime Juice
• 2 teaspoons Fresh Cilantro, Torn
• Mexican Crema Or Sour Cream For Garnish

1. Add the olive oil and butter into a large stock pot over medium heat. When hot, add the onions and cook until they begin to soften. Add the garlic and cook for 1-2 minutes.
2. Add the vegetable broth and bring the mixture to a boil. Add the potatoes and the heavy cream and continue to boil until the potatoes soften (just test it with your fork; you don't want them mushy).
3. Add the spices, salt and pepper along with the corn and diced chiles. Simmer for 5-8 minutes, and add the lime zest, juice and cilantro.
4. Remove 1/2 cup of the chowder and set it aside. Then use a stick blender to puree the remaining chowder. Return the 1/2 cup of chowder to the mixture and stir.
5. Remove from the heat and serve in individual bowls drizzled with Mexican crema or sour cream, and extra cilantro.

olive oil, butter, onion, garlic, vegetable broth, heavy cream, cumin, redchile powder, salt, ground black pepper, hatch, lime zest, lime juice, fresh cilantro

Taken from tastykitchen.com/recipes/soups/roasted-hatch-chile-corn-chowder/ (may not work)