Chili Corn Chowder

Ingre­di­ents

• 4 table­spoons unsalted butter
• 1 tea­spoon cumin
• 1/2 tea­spoon oregano
• 2 chipo­tle chili’s–diced with the adobo sauce
• 1 medium onion–diced
• 1 red bell pepper–diced
• 4 large cloves garlic–minced
• 4 table­spoons flour
• 4 cups 1/2 & 1/2
• 4 cups chicken stock/broth
• 1/2 tea­spoon kosher salt
• 2 large rus­set potatoes–diced medium
• 1 1/2 cups white cheddar–grated
• 1 cup pepper-jack cheese–grated
• 1 (16oz.) can hominy
• 1 small can cream style corn
• 1/3 cup cilantro–chopped
• 1 avocado–diced
• lime wedges

Instruc­tions

1. In large, heavy pan, heat but­ter over medium-high heat.
2. Add cumin, oregano, and let sweat.
3. Add chipo­tle chills. Let sweat.
4. Add onion and pep­per. Sauté until they begin to soften.
5. Add gar­lic. Sauté 1 minute while stirring.
6. Add flour and stir to make roux.
7. Slowly stir in liquids.
8. Add diced pota­toes and let sim­mer until pota­toes are tender.
9. Add grated cheeses in small hand­fuls, stir­ring until melted.
10. Add drained hominy and cream style corn.
11. Serve with cilantro/avocado gar­nish, and lime wedges.