Potato and Poblano Corn Chowder

1 Medium onion

2 Cups freshly cut corn

1 Large potato, diced

1/2 cup celery, sliced thin and diced

1 Medium carrot, peeled and chopped up

1/2 cup poblano pepper, seeded and chopped up

1 teaspoon fresh thyme

1 teaspoon fresh or dried coriander

1 teaspoon cumin

1 tablespoon freshly squeezed lemon juice

3 tablespoons butter

1 tablespoon tomato paste

2 tablespoons flour

2 cups chicken broth, you can substitute vegetable broth as well

1 3/4 cup whole milk

Salt and pepper to taste

Cayenne to taste

Melt the butter in a cast iron pot and then add the onion, celery, carrot, poblano, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Add the flour over the vegetables and stir constantly for approximately 30 seconds. Add tomato paste, and then 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.

Mash the vegetables gently to help thicken the chowder. Stir in the lemon juice and then top off with salt, pepper and cayenne pepper.