Directions

1. Prepare the chiles. Heat a dry pan over medium heat. Add the dried ancho chiles and toast them for about 1-2 minutes on each side until they become fragrant, slightly puffed, and more pliable. Remove the chiles from the pan and let cool for at least 10 minutes. Remove the stem with a pair of kitchen scissors and gently squeeze to shake out the seeds. Break the chiles into small pieces and set aside.

   

2. While the chiles are cooling, melt the butter in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.

3. Add the corn kernels to the pot and continue cooking until the onions and corn start to turn golden brown, about 5 minutes more. Stir occasionally to prevent burning.

4. Add the minced garlic and cook for another minute until fragrant.

5. Sprinkle in the chopped ancho chiles and cumin. Cook for about 5 minutes, stirring occasionally.

6. Pour in the vegetable or chicken broth, stirring to combine. Add the potatoes, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

7. Optional blending. For a smoother chowder, use an immersion blender to blend part of the soup directly in the pot. You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot.

8. Stir in the milk or cream and continue to simmer on low until heated through again. To prevent curdling, do not let the chowder boil after the milk or cream is added.