INGREDIENTS
1 tbsp
olive oil
8
ears of corn
1 lb
potatoes
1 large
onion
1
poblano pepper *
1
bell pepper
2 ribs
celery
3/4 tsp
salt
1/2 tsp
chili powder
2 medium cloves
garlic
32 oz
vegetable broth
2 cups
water
1
bay leaf
2 tbsp
butter
1/4 cup
cilantro
1/4 cup
crème fraîche
1 tbsp
lime juice
1 serving
pepper
1 leaves
suggested garnishes: sharp cheddar cheese