Creamy Corn and Poblano Pepper Soup

Steps

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1. 1
   Wash the poblano peppers and char them over a flame until the skin is blackened on all sides.
   ▶ ≈0:42
2. 2
   Place the charred peppers in a plastic bag for a few minutes to steam, making them easier to peel.
   ▶ ≈1:48
3. 3
   Dice the tomatoes into small pieces, removing the seeds and excess liquid.
   ▶ ≈0:53
4. 4
   Finely chop the serrano pepper and half of the onion.
   ▶ ≈1:22
5. 5
   Heat oil in a clay pot and sauté the diced tomatoes and onions until well-cooked, seasoning with salt.
   ▶ ≈2:02
6. 6
   Add the corn kernels to the pot and fry until the corn is cooked through.
   ▶ ≈2:25
7. 7
   Remove the steamed peppers from the bag and carefully peel away the blackened skin.
   ▶ ≈3:18
8. 8
   Cut the peeled poblano peppers into large chunks and add to the pot.
   ▶ ≈3:57
9. 9
   Pour in enough water and bring to a boil, allowing the corn to cook through completely. Season with salt to taste.
   ▶ ≈4:28
10. 10
    Crumble the panela cheese and stir it into the soup.
    ▶ ≈4:44
11. 11
    Stir in the Mexican sour cream and gently combine. Let the soup simmer gently for a few more minutes.
    ▶ ≈5:17
12. 12
    Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve with warm corn tortillas.
    ▶ ≈5:38