Street Corn Soup

Ingredients

• 4 tablespoons butter

• 1 yellow onion, diced

• 1 stalk celery, sliced

• 1 poblano pepper or 2 jalapenos, seeded, stemmed, and chopped

• 2 cloves of garlic

• 1 tablespoon ground cumin

• ½ tablespoon chile powder

• ½ tsp table salt

• ¼ tsp finely ground black pepper

• 4 cups chicken stock

• 3 yukon gold potatoes, peeled and cut into small chunks

• 6 cups of corn (fresh or frozen)

• 1 cup Mexican crema or sour cream

• ½ cup cotija cheese

• Juice of 2 limes

• 2 tablespoons fresh Cilantro, diced

• For garnish: more cheese, sliced jalapenos, more crema, fresh cilantro, a sprinkle of chili powder

Directions

1. In a soup pot over medium heat, melt the butter. Once melted, add the onion, celery, and peppers, cooking until soft (about 5 minutes).

2. Add the garlic and cook until fragrant (about 30 seconds).

3. Add in the seasonings, then add the chicken stock and potatoes. Bring to a boil, then lower the heat to low and simmer, stirring occasionally, until the potatoes are soft (about 20 minutes).

4. Add in the corn and give everything a good stir.

5. Add the cream, stir again, and cook until warmed through.

6. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the remaining soup in the pot.

7. Add in the cotija, lime juice, and cilantro.

8. Serve and top with your preferred garnishes. Enjoy.