2-4 Jalapeño Peppers, chopped
1 medium White Onion, chopped
1 Shallot, chopped
4 cloves garlic, minced
2 stalks Celery, finely chopped
1 Carrot, peeled and grated
1 teaspoon (or to taste) ground White Pepper
1 teaspoon Green Chile Powder
4 Tablespoons Butter
4 Tablespoons Flour
4 cups Broth, chicken or vegetable
2 medium Russet Potatoes, peeled and 1/2" cubed
2-4 Corn Cobs, corn cut off and all corn removed by running cobs over a cheese grater
Sour Cream and Lime wedges, Optional Garnish
Melt butter over medium low heat in a Dutch Oven or other large pot.
Add jalapeño peppers, onion, shallot, garlic, celery, carrot, pepper and chile powder.
Sauté on medium-low to low heat for 10-20 minutes, depending upon the size of the vegetables. You want to reduce the water out of the celery and allium to condense the flavor. Take care not to brown the mixture (if you do, it's not the end of the world, it will just change the flavor), you want the onions to go translucent.
Add flour and sauté for 2 minutes.
Slowly add broth, stirring constantly to ensure the mixture is smooth.
Add potatoes and corn, simmer an additional 20 minutes.
Test that potatoes are soft, add additional salt to taste.
If desired serve with a dollop of sour cream and squeeze of lime.
Makes 4-8 servings, depending on serving size.