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1
Add the oil to a large stock pot and place on medium-high heat.
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2
Chop all of the vegetables and add in the following order (so that the more sensitive veggies don't overcook): First add onions, then carrots, celery, garlic (pressed or crushed), poblano pepper, jalapeno (I don't usually seed mine, but I chop it really finely) and the sweet pepper.
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3
Once all of the veggies have been added and they start to soften a bit, add pepper, Old Bay, Tabasco (if desired) and butter to the pan and stir. Once the butter has melted, add the flour and stir until the flour has cooked for a minute or so. You may not need the entire 3/4 of a cup, but the more flour you can get to stick to the veggies, the more thick your chowder will be. You want the flour to mix in completely and coat the veggies. Once the flour has mixed in, add both cans of corn (undrained) and stir (it should thicken almost immediately). Add four cups of milk and stir until thickened. If it is the consistency of thick gravy, add another two cups. Adjust the milk as needed to make a chowder consistency, letting the mixture lightly boil after each milk addition. Once it is the desired consistency, reduce the heat to low and allow the chowder to simmer until ready to eat. Adjust salt and add additional Old Bay if desired.
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4
Garnish with cheese, sour cream, scallions, or anything else that sounds good!
