Sopa De Elote (Mexican Corn Soup)

• 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

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.

chiles, onion, garlic, corn kernels, epazote, bay leaf, chicken broth, cilantro, salt, pepper, chile powder, lime

Taken from www.food.com/recipe/sopa-de-elote-mexican-corn-soup-388822 (may not work)