Corn and Poblano Chowder

2 tablespoons unsalted butter
4 cups chopped yellow onion (1 pound chopped; about 1 large or 2 medium-size onions)
3 fresh jalapeno chiles, cored, cut in half lengthwise, seeded and ribbed (use rubber gloves!)
4 cloves garlic, peeled, and minced or pressed
4 tablespoons all-purpose flour
8 cups fresh yellow corn kernels, cut from the cob, divided in half  (you can use frozen in a pinch)
5 cups vegetable stock, divided  (chicken stock also works well)
2 fresh poblano chiles, cored, cut in half lengthwise, seeded and ribbed, minced (use rubber gloves!)
4 cups, ½-inch cubed, new potatoes (20 ounces; red or gold)
1½ cup diced celery (about 3 large ribs)
1½ cup diced carrots (about 3 large carrots)
2 cups half and half
2 teaspoon sea salt, or more to taste

Garnish: freshly ground black pepper, ½ cup chopped flat leaf parsley, softened butter

• In a large stovetop casserole or wide soup pot, over medium-high heat, melt the butter. Add the onions, jalapeno chiles, and garlic to the casserole and cook over medium-low heat until onions are softened but not browned, about 15 minutes.
• While the onions are cooking, add 4 cups of the corn kernels and 2 cups vegetable stock to a blender. Liquefy on high speed. If the mixture seizes up and won’t move, stop the blender and scrape down the sides of the container. Add another 1 cup of vegetable stock. Continue blending until the corn mixture looks quite smooth.
• Back to the onions. Sprinkle on the flour and cook, stirring constantly, for several minutes.
• Slowly add the remaining 2 cups vegetable stock, whisking constantly to keep flour lumps from forming. When the stock is fully incorporated and the soup base is free of lumps, add the corn puree and bring to a full simmer. Simmer slowly for 5 minutes, stirring occasionally to prevent scorching on the bottom of the casserole. Stir in the cream.
• Add the poblano chiles and potatoes, and continue simmering for 5 minutes. Add the diced celery and carrots and simmer for an additional 5 minutes or so, until the vegetables are almost cooked through but still very firm and crunchy. Season to taste with salt and pepper.
• Remove the soup from the heat and transfer all that you won’t be eating immediately to a storage container, seal, and refrigerate until ready to serve.
• When ready to serve, heat only the amount of soup that you plan to use and simmer for 1-2 minutes to complete the cooking of the diced vegetables.
• To serve, ladle into bowls, grind pepper over the top and sprinkle on a little chopped parsley. Perhaps, float a teaspoon of softened butter on each serving.
• Makes about 16 cups; serves 8-12.