Roasted Poblano Corn Chowder

Ingredients

• 5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
• 3 tablespoons butter
• 2 medium onions , diced (about 2 1/2 cups)
• 2 ribs celery , diced (about 3/4 cup)
• 1 clove garlic, minced (1 teaspoon)
• 2 medium Yukon Gold potatoes, peeled, cut into 1-inch chunks (10 to 12 ounces)
• 4 ears corn (enough to yield 4 cups corn kernels), or 4 cups corn
• 5 cups chicken stock (use vegetable stock for vegetarian option)
• 1 teaspoon kosher salt
• 2 bay leaves
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 cup heavy cream
• 1/2 teaspoon black pepper
• 2 limes , one sliced for garnish, one for juice (can substitute lemon juice)

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