Chile Corn Chowder

3 large white potatoes

1 large white onion, finely diced

1 ½ T butter

¼ t salt

1 carrot, diced into ¼ inch cubes

1 mild green chile (Anaheim), seeded and finely diced

¼ t black pepper

½ c lightly roasted yellow cornmeal

1 ½ c vegetable stock

3 c vegetable stock

kernels from 5 ears corn

¼ c finely diced celery

1 ½ c whipping cream

1 c milk

2 T parsley

½ t minced fresh marjoram

¾ t salt, or to taste

Cover the potatoes with water in a medium saucepan and cook over high heat until the water boils. Reduce the heat and simmer until the potatoes are just tender when pierced with a knife. Let cool in cold water, then peel, dice into ½ inch cubes and reserve.

In a large sauce pan over medium high heat, sauté the onion in the butter with the ¼ t salt until sweet and golden brown. Add the carrot, chile, and black pepper. Cook only until the chile is bright green and lightly browned.

In a small bowl whisk together the roasted cornmeal and the 1 ½ cups stock. Add the mixture, the reserved potatoes and the 3 cups stock to the sautéed vegetables. Simmer over low heat until the soup begins to thicken, 20 to 30 minutes, stirring occasionally.

Add the corn and celery and simmer only until the corn is tender and the celery is bright green and slightly crunchy, 5 to 10 minutes.

Add the cream, milk, seasonings and the ¾ t salt. Taste for salt and pepper and heat until steaming. Do not boil.