3 cobs corns, husks removed (or substitute 1 2/ cup frozen or canned corn) ($3.90)
3 tbsp canola oil*
1 white onion, dices 1/4-in thick ($1.39)
1 poblano pepper, diced 1/4-in thick with seeds and stem removed ($1.10)
1 cup diced yellow potato ($1.22)
2 tbsp all purpose flour*
2 tbsp garlic powder*
2 tbsp oregano, plus more for garnish*
1 tbsp chili powder, plus more for garnish*
1 tsp freshly cracked black pepper*
900ml chicken stock ($3.00)
2 bay leaves*
1 cup sour cream, divided ($2.75)
sliced green onion, for garnish ($0.50)
1/4 cup feta cheese, for garnish ($1.80)
limes, to serve ($1.29)
*common pantry items
How to make it
$4.24 per serving
Preheat grill to medium high-heat.
Grill corn, turning occasionally until evenly charred on all sides. Cool and cut kernels from cob and set aside. Corn can also be charred in a cast iron pan, by cutting kernels from the cob then toasting it over medium-high heat with no oil or butter, stirring occasionally, until slightly blackened and charred.
In a medium stock pot over medium-high heat, warm canola oil. Add onions and poblano peppers and saute until softened, 4 to 5 minutes. Add diced potato and corn, cook for another minute, then stir in flour, spices, salt and pepper until everything is well coated. While stirring, slowly pour in stock and add bay leaf then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Remove from heat.
In a small bowl, combine ¾ cups of the sour cream with about ½ cup of cooked soup, mix until smooth, then stir back into soup and season to taste.
Ladle soup into 4 bowls and garnish each with sour cream, a few sliced green onions, a pinch each of oregano and chili powder and crumbled feta. Serve with fresh lime wedges.
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3 cobs corns, husks removed (or substitute 1 2/ cup frozen or canned corn) ($3.90)
3 tbsp canola oil*
1 white onion, dices 1/4-in thick ($1.39)
1 poblano pepper, diced 1/4-in thick with seeds and stem removed ($1.10)
