Ingredients

• 4 tbsp butter
• 1 medium yellow onion, finely chopped (about 1½ cups)
• 1 stalk celery, finely chopped (½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
• 4 cloves garlic, minced
• 1 tbsp chile powder (plus extra for garnish)
• 1 tsp dried oregano
• 4 cups chicken stock
• 3 medium Yukon Gold potatoes (about 1 lb.), peeled and diced into ½-inch pieces
• 2 (12 oz.) bags frozen corn (or about 6 cups fresh corn)
• 1 cup heavy cream
• 2 tsp sugar
• ½ cup crumbled cotija cheese
• 1 tbsp fresh lime juice
• Kosher salt and black pepper, to taste
• ¼ cup fresh cilantro, minced (plus extra for garnish)
• ½ cup Mexican crema or sour cream (for garnish)
• Lime wedges, for serving

Instructions

1. Sauté the vegetables:
   • In a large pot over medium-high heat, melt the butter.
   • Add the onion, celery, and poblano pepper with a pinch of salt and pepper. Cook for 7-8 minutes until the onion softens.
2. Add seasonings:
   • Stir in the garlic, chile powder, and oregano. Sauté for about 1 minute until fragrant.
3. Simmer the soup:
   • Pour in the chicken stock and add the potatoes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
4. Incorporate corn and cream:
   • Stir in the corn, heavy cream, and sugar. Cook for another 5 minutes until everything is heated through.
5. Blend for a creamy texture:
   • Transfer about 1½ cups of the soup to a blender and blend until smooth. Stir the purée back into the pot.
6. Finish and serve:
   • Mix in the cotija cheese, cilantro, and lime juice. Adjust salt and pepper to taste.
   • Garnish with extra cilantro, cotija, a sprinkle of chile powder, and a drizzle of crema.
   • Serve hot with lime wedges on the side.

Nutrition