Ingredients
Scale
- 2 tbsp butter
- 1 small onion – diced
- 1 poblano pepper – diced
- 1 large potato – diced
- 2–3 cloves garlic – minced
- 2 cups frozen or fresh corn
- 2 cups veggie broth
- 1 cup milk
- 1 tsp each: garlic + onion powder, smoked paprika, salt, sugar and oregano
- 1 bay leaf
Instructions
- In a dutch oven melt butter over medium heat. Sauté onions, poblano peppers for 2-3 minutes.
- Add the potatoes and minced garlic. Sauté for 1-2 mins and continue to add in the frozen corn along with veggie broth and milk.
- Add all the seasonings, bay leaf and give it one good stir. Cover with a lid and simmer on med/low heat for 15 mins.
- Remove 1/2 cup of the soup and blend with an immersion blender, add it back into the pot and stir everything together.
- Serve with a garnish of freshy chopped cilantro, jalapeños and Cojita cheese. Enjoy!
Notes
- For additional protein, you can add shredded chicken or white navy beans to this soup.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
Keywords: soup, mexican, elote, corn