Creamy Poblano and Corn Soup

Ingredients

• 2 tablespoons butter
• 2 garlic cloves
• 1 onion, cut into chunks
• 2 cups corn kernels
• 2 cups poblano pepper strips
• 1 cup chicken broth
• 1 cup evaporated milk
• 1 cup whole milk
• Salt to taste
• 1 bay leaf
• 1/4 cup poblano strips, for garnish
• 1/4 cup corn kernels, for garnish
• 1/4 cup fried tortilla strips, for garnish

Preparation

1. Heat a pot over medium heat with the butter; add the garlic, onion, corn, and poblano, and cook until softened and fragrant.
2. Add the chicken broth, evaporated milk, and whole milk; season with salt and the bay leaf, and cook for 10 minutes.
3. Let cool slightly, then blend until smooth.
4. Serve in a bowl topped with poblano strips, corn kernels, and fried tortilla strips. For extra flavor, let the onion turn lightly golden before adding the rest of the ingredients.