Hatch Chile Corn Chowder

2 TBSP of Butter

5 Roasted Hatch Chiles - Hot

1/2 Large Onion (1015) - diced

3 cups of Yukon Golds , 1" dice

1 TBSP kosher salt

(3) ears of fresh corn on the cob

1/2 tsp. garlic salt

1 cup of chardonnay

2 cup of chicken stock or broth

2 - 3 cups of whole milk; depends on how thick you like your chowder

10 count or less of agave

Over medium heat in a large pot, melt the butter and add the onions. While the onions are cooking remove the seeds and stems; then dice the chiles and drop them into the pot and stir. While cooking the onions and chiles, rinse the potatoes off and dice them into 1" pieces and drop them into the pot - chop and drop. Add the kosher salt - I know it sounds like a lot of salt, but potatoes require a lot of salt and will absorb most of the salt...plus your seasoning the whole pot of soup; cook for 5 minutes and then add the chardonnay. While the chardonnay is reducing (7-10 minutes) begin cutting the corn off of the cob and add to the pot and sprinkle with the garlic salt. Stir everything for a few minutes to break the corn up, then add the chicken stock and cover to let the potatoes cook. Once the potatoes are tender, take a potato masher and gentle mash the mixture. You don't want to over mash everything because you still want a chunky texture to your potatoes - you basically want to break the potatoes up a little so they will release their natural starches and help thicken the soup naturally. Add the milk and agave and heat the chowder through - be sure not to bring it to a boil...you want to bring it to the point right before it begins to simmer - it should start to steam.