3/4 cup flour
1/2 cup vegetable oil
4 cups water
2 Tbsp vegetable oil
2 potatoes, peeled and cut into 1/2" dice
2 poblano peppers, diced, with a few seeds
1 large red onion, diced
1 (8 oz) pkg sliced mushrooms
3 ears corn, kernals removed from cob
3 tomatoes, diced
1 jalapeno pepper, diced
2 tsp salt
2 tsp pepper
2 tsp garlic
4 cups heavy cream (or half and half if desired)
1 cup chopped fresh cilantro
In a bowl whisk together flour and 1/2 cup oil; set aside. In a saucepan bring water to a rolling boil. Add flour mixture, whisking constantly. Cook until slightly thickened. Reduce heat to low and simmer 4-5 minutes. Remove from heat and set aside.
In a large stockpot, heat oil. Saute potatoes, poblano pepper, red onion, mushrooms, corn, tomatoes, jalapeno, salt, pepper, and garlic until potatoes are just tender. Add reserved mixture to vegetables. Add cream and cliantro and simmer until chowder is thoroughly heated.