4-12 Jalapeño Peppers, roasted, skin removed, chopped
2 medium Russet Potatoes, peeled and 1/2" cubed
1 medium White Onion, chopped
1 Shallot, chopped
4 cloves garlic, minced
2 stalks Celery, finely chopped
1 Carrot, peeled and grated
1 teaspoon Kosher Sea Salt
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Whole Milk, heated slightly to take the chill off. I microwave for 2 minutes.
2 cups Broth, chicken or vegetable
1 cup Corn Kernels
8oz Monterey Jack Cheese, freshly grated
1 teaspoon (or to taste) ground Black Pepper
Melt butter over medium low heat in a Dutch Oven or other large pot.
Add onion, shallot, garlic, celery, carrot and salt.
Sauté on medium-low to low heat for 20 minutes. 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 milk, stirring constantly to ensure the mixture is smooth.
Add potatoes and jalapeño peppers, simmer an additional 20 minutes.
Test that potatoes are soft, add pepper to taste.
Stir in corn.
Cut the heat and stir in grated cheese a little bit at a time. Stirring between additions to ensure that the cheese melts smoothly into the chowder.
Makes 4-8 servings, depending on serving size.