2 cups diced Yukon gold potatoes (from about 2 medium potatoes)
4 cloves garlic, peeled and minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
4 cups unsalted vegetable stock
Zest and juice of 1 medium lime
¼ cup plain Greek yogurt or sour cream
¼ cup fresh cilantro, chopped
¼ cup crumbled Queso fresco
Heat oil in a Dutch oven or stock pot to medium heat. Add onion and sauté 2-3 minutes, then add jalapeno and sauté 2-3 more minutes, until soft. Stir in the corn and potatoes, then stir in garlic, chili powder, cumin, salt and black pepper. Add vegetable stock and bring to a simmer for 10-15 minutes or until potatoes are tender.
Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup. Stir in lime zest and juice, Greek yogurt or sour cream and cilantro. Taste and adjust seasoning, if necessary.
Top chowder with Queso fresco.
Cooking Tip: Use sweet corn in season for the freshest tasting soup.