Stonehill Green Chili and Corn Chowder

Makes 10 Servings

Ingredients

•    1tbsp, Olive oil
•    1 cup celery, diced
•    1 cup carrot, diced
•    1 cup onion, diced    
•    1/3 cup fresh chili peppers, diced
•    5 cloves fresh garlic, minced
•    5 cups oat or daily milk
•    1.5 tbsp hot sauce
•    1.5 cups Russet potatoes
•    1.5 cups sweet corn
•    ½ tsp salt
•    ½ tsp black pepper
•    1/3 cup fresh parsley
•    2 tbsp fresh chives
•    2 tbsp fresh dill
Cornstarch Slurry    
•    1/3 cup corn starch 
•    1/3 cup water    

Instructions

1. Peel the Russet potatoes and cut into small 1/2 inch cubes. Put them in a bowl with water to prevent them from browning.

2. Wash the celery, carrots, and poblano peppers. Remove the stem and seeds from the poblano peppers and peel the carrots. Cut all of the vegetables into a small dice and combine in a bowl.

3. Peel the onions and garlic cloves. Cut the onion into small pieces and mince the garlic very fine. Add the onions to the rest of the vegetables, keep the garlic separated.

4. In a large stock pot over medium-high heat, add the olive oil and allow the oil to heat until shimmering.

5. To the oil, add the diced celery, carrots, onions and poblano peppers. Allow the vegetables to sauté in the oil for a few minutes, stirring occasionally, until they just start to brown. Then add the garlic and stir well, cooking for a minute.

6. Reduce the heat and then add the oat or dairy milk, hot sauce, and corn kernels.

7. Drain the cubed potatoes and discard the water. Add them to the pot.

8. Bring the chowder to a simmer, cover and allow to cook around 15 minutes until potatoes are tender and break apart when pressed with a fork. Stir occasionally to prevent the bottom from burning.

9. Mix the cornstarch with cold water and then add to the chowder. Mixing until the soup thickens and coats the back of a spoon.

10. Season your chowder with salt, pepper, and chopped fresh herbs.

Serve hot.