Recipe borrowed with permission from www.welcometothetable.coop
Ingredients
- 1/4 pound unsalted butter
- 1 yellow onion diced
- 2 carrots diced
- 2 celery ribs diced
- 2 cloves fresh garlic minced
- 1 poblano peppers diced
- 2 cups button mushrooms quartered
- 1/4 cup all-purpose flour
- 1 quart chicken or vegetable stock
- 2 Russet potatoes diced in 1/2" cubes
- 3 cups fresh roasted or cooked corn kernels
- 2 tablespoons fresh thyme minced
- 1 tablespoon chipotle chili pepper
- pinch cayenne pepper
- pinch ground cumin
- pinch salt
- pinch pepper
- 2 cups heavy cream
Servings:
Instructions
- In a large sauce pot on medium high heat, melt the butter.
- Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.
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