Mexican Street Corn Soup (Print Version)

# Ingredients:

01 - 4 tablespoons butter.
02 - 1 medium yellow onion, finely chopped.
03 - 1 stalk celery, finely chopped.
04 - 1 medium poblano pepper, chopped.
05 - 4 cloves garlic, minced.
06 - 1 tablespoon chile powder.
07 - 1 teaspoon dried oregano.
08 - 4 cups chicken stock.
09 - 3 medium yukon gold potatoes, diced.
10 - 6 cups corn (fresh or frozen).
11 - 1 cup heavy cream.
12 - 2 teaspoons sugar.
13 - 1/2 cup cotija cheese.
14 - 1 tablespoon lime juice.
15 - 1/4 cup cilantro, minced.
16 - 1/2 cup Mexican crema or sour cream.

# Instructions:

01 - Melt butter and cook onion, celery, poblano with salt and pepper until soft, 7-8 minutes.
02 - Add garlic, chile powder, oregano and cook 1 minute.
03 - Add stock and potatoes. Simmer until potatoes are tender, about 15 minutes.
04 - Stir in corn, cream and sugar. Cook 5 minutes.
05 - Puree 1 1/2 cups soup and return to pot.
06 - Add cotija, cilantro, lime juice. Season with salt and pepper.

# Notes:

01 - Top with extra cilantro, cotija, chile powder and crema.
02 - Serve with lime wedges.

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