Ingredients

• 3 Tbsp. unsalted butter
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 1 poblano, seeded and coarsely chopped (about 1/2 cup)
• 1 medium carrot, peeled and coarsely chopped (about 1/3 cup)
• 1 medium rib celery, thinly sliced (about 1/3 cup)
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 2 cups lower-salt vegetable or chicken broth
• 1-1/2 cups whole milk
• 1 medium red potato (about 8 oz.), cut into 1/2-inch chunks
• 2 cups fresh corn kernels (from about 3 cobs)
• 1 Tbsp. fresh lemon juice
• Cayenne, to taste

Directions

1. Melt the butter in a large Dutch oven or similar pot over medium heat. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes.
2. Sprinkle the flour over the vegetables, and cook, stirring constantly, for 30 seconds.
3. Stir in the tomato paste, and then add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes.
4. Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency.
5. Add the lemon juice, and season to taste with cayenne, salt, and pepper.

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