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 and finely chopped (½ cup)
• 4 cloves garlic, minced
• 1 Tbsp chili powder (plus extra for garnish)
• 1 tsp dried oregano
• 4 cups chicken stock
• 3 medium Yukon gold potatoes (about 1 lb), peeled and cut into ½-inch pieces
• 2 (12-oz) bags frozen corn or 6 cups fresh corn
• 1 cup heavy cream
• 2 tsp sugar
• ½ cup crumbled cotija cheese
• 1 Tbsp lime juice
• Kosher salt and pepper, to taste
• ¼ cup chopped cilantro (plus more for garnish)
• ½ cup Mexican crema or sour cream, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot over medium-high heat, melt the butter. Add onion, celery, and poblano. Season with a pinch of salt and pepper. Sauté until softened, about 7–8 minutes.
2. Stir in garlic, chili powder, and oregano. Cook for about 1 minute until fragrant.
3. Pour in chicken stock and add the potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
4. Add corn, cream, and sugar. Cook for 5 more minutes until heated through.
5. Transfer 1½ cups of soup to a blender, blend until smooth, and return to the pot. Stir well to combine.
6. Mix in cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
7. Serve hot, topped with extra cilantro, cotija, chili powder, and a drizzle of crema. Add lime wedges on the side.

Nutrition
Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g |
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg