Roasted Hatch Chile & Corn Chowder

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.

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).

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.

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.

Remove from the heat and serve in individual bowls drizzled with Mexican crema or sour cream, and extra cilantro.