Chile Corn Chowder

Ingredients

• ¼ cup (1/2 stick) unsalted butter, divided
• 10 ounces Yukon Gold potatoes, peeled and chopped (about 1 1/2 cups)
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 1 teaspoon kosher salt, divided
• 5 cups fresh sweet corn kernels (from 6 ears)
• 3 5-oz. cans hot diced green chiles (such as Hatch), undrained
• 4 cups unsalted vegetable stock
• 1 cup half-and-half
• 2 ounces cotija cheese, crumbled (about 1/2 cup)
• 2 tablespoons thinly sliced fresh chives

Directions

1. Melt 2 tablespoons butter in a large pot over medium. Add potatoes, onion, and 1/2 teaspoon salt; cook, stirring occasionally, until vegetables start to soften, about 3 minutes. Add corn and chiles; cook, stirring, for 2 minutes. Add stock; bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes and corn are tender, about 8 minutes.
2. Remove pot from heat. Blend with an immersion blender until partially pureed, 8 to 10 pulses. (Alternatively, transfer 3 cups to a blender; blend until smooth, about 30 seconds. Return to pot.) Stir in half-and-half and remaining 2 tablespoons butter and 1/2 teaspoon salt. Divide chowder between 4 bowls and top with cheese and chives.

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