Sopa de maíz al estilo mexicano

Ingredientes

• 4 Tablespoons butter
• 1 medium yellow onion (finely chopped (1 1/2 cups))
• 1 stalk celery (finely chopped (1/2 cup))
• 1 medium poblano pepper (seeded, stemmed, and finely chopped (1/2 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 1lb., peeled and cut into 1/2-inch pieces)
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• 1/2 cups cotija cheese (crumbled )
• 1 Tablespoon lime juice
• Kosher salt and pepper (to taste)
• 1/4 cups cilantro (minced, plus more to garnish)
• 1/2 cups Mexican crema or sour cream (to garnish)
• Lime wedges (for serving)

Preparación

1. 1

   In a large pot over medium-high heat, melt the 4 Tablespoons butter. Add the 1 medium yellow onion, 1 stalk celery, 1 medium poblano pepper, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.

2. 2

   Add the 4 cloves garlic, 1 Tablespoon chile powder, and 1 teaspoon dried oregano, and saute for about 1 minute, until fragrant.

3. 3

   Add the 4 cups chicken stock and 3 medium yukon gold potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

4. 4

   Stir in the2 12-ounce bags frozen corn, 1 cup heavy cream and 2 teaspoons sugar. Cook for five minutes, until warmed through.

5. 5

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

6. 6

   Add ½ cups cotija cheese, ¼ cups cilantro, and 1 Tablespoon lime juice and season to taste with salt and pepper.

7. 7

   Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.