Southwestern Corn Chowder

Scaled for 8 portions · 6 steps

1 tbspextra-virgin olive oil8ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)455 gred potatoes, cut into ¾” cubes (about 3 cups)1large red onion, chopped1poblano pepper (optional)*, seeds and ribs removed, chopped1red bell pepper, chopped2celery ribs, chopped0.75 tspsalt, divided, to taste0.5 tspchili powder2medium cloves garlic, pressed or minced4 cup(32 ounces) vegetable broth2 cupwater1bay leaf2 tbspunsalted butter, cut into 4 pieces0.25 cupchopped cilantro0.25 cupcrème fraîche or sour cream or Greek yogurt**1 tbspfresh lime juice—Freshly ground black pepper, to taste—Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

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