Sopa De Elote (mexican Corn Soup)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 poblano chiles or 1 green bell pepper
• 1 medium onion, quartered
• 2 garlic cloves
• 2 cups corn kernels, fresh (or frozen and thawed)
• 6 sprigs epazote, fresh (or dried)
• 1 bay leaf
• 4 cups chicken broth
• 3 tablespoons cilantro, chopped
• salt
• pepper
• 1 -2 tablespoon pure chile powder
• 1 lime, cut into 4 wedges

Recipe

• 1 place a comal (mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. add the pepper, onions and garlic. roast turning occasionally, until nicely browned.
• 2 as they brown, transfer to a plate to cool. the garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
• 3 using plastic gloves, scrape as much skin off the pepper as you can.
• 4 finely chop the pepper, onions and garlic.
• 5 in a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. bring to a simmer.
• 6 reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. remove and discard the bay leaf.
• 7 puree the soup in a blender; return it to the pan. stir in the cilantro and cook for 1 minute. season with salt and pepper.
• 8 ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
• 9 serve each with a lime wedge for squeezing into the soup.