Sopa De Elote (Mexican Corn Soup) - cooking recipe

Ingredients

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

Preparation

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.
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.
Using plastic gloves, scrape as much skin off the pepper as you can.
Finely chop the pepper, onions and garlic.
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.
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.
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.
Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
Serve each with a lime wedge for squeezing into the soup.