Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped (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 tablespoon chile powder (plus more for topping)
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes (about 1 lb), peeled and cut into ½-inch pieces
- 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
- 1 cup heavy cream
- 2 teaspoons sugar
- ½ cup cotija cheese, crumbled
- 1 tablespoon lime juice
- Kosher salt and pepper, to taste
- ¼ cup cilantro, minced (plus more to garnish)
- ½ cup Mexican crema or sour cream (to garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion, celery, and poblano pepper; cook until softened, about 5 minutes.
- Add minced garlic, chile powder, and oregano; cook for 1 minute until fragrant.
- Pour in chicken stock and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the corn and cook for another 10 minutes.
- Using an immersion blender, partially blend the soup to create a creamy texture while leaving some corn kernels whole for texture.
- Stir in heavy cream, sugar, cotija cheese, and lime juice. Season with salt and pepper to taste.
- Simmer for 5 more minutes to meld flavors.
- Serve hot, garnished with additional cotija cheese, cilantro, a dollop of Mexican crema or sour cream, and lime wedges.
Notes
For a vegetarian version, substitute vegetable stock for chicken stock. Adjust the level of chile powder to your preferred spice tolerance. This soup pairs well with warm tortillas or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Soup
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 700
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 8
- Cholesterol: 60