4 whole poblano peppers, roasted and peeled
2 tablespoons butter
1 whole white onion, finely chopped
3 cloves of garlic, minced
16 ounces corn kernels, fresh or frozen
1 teaspoon Mexican Oregano
2 whole serrano peppers, finely chopped
2 whole waxy potatoes, cubed
6 cups chicken broth (preferably homemade)
Salt and pepper
Cut the poblanos into 1/3-inch strips and set aside.
Melt the butter in a Dutch oven or heavy pot and sauté the onion and garlic over medium-low heat until golden and soft.
Add the corn, oregano, serranos, poblanos, and potatoes and cook over medium heat for 3 minutes, making sure everything is coated with the butter and onion mixture.
Pour in the chicken broth and bring to a simmer. Cook until potatoes are soft, about 20 minutes. Add salt and pepper to taste.
To serve, place in bowls and squeeze with fresh lime.
Options and Variations:
If you’re really in a rush, you can omit the potatoes. Cook until the corn is heated through.
If you feel like having a thicker soup, take a cup of the mixture and blend it and then add it back to the pot.