Ingredient:

• 1 tablespoon extra-virgin olive oil
• 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
• 1 pound red potatoes, cut into ¾” cubes (about 3 cups)
• 1 large red onion, chopped
• 1 poblano pepper (optional)*, seeds and ribs removed, chopped
• 1 red bell pepper, chopped
• 2 celery ribs, chopped
• ¾ teaspoon salt, divided, to taste
• ½ teaspoon chili powder
• 2 medium cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 bay leaf
• 2 tablespoons unsalted butter, cut into 4 pieces
• ¼ cup chopped cilantro
• ¼ cup crème fraîche or sour cream or Greek yogurt**
• 1 tablespoon fresh lime juice
• Freshly ground black pepper, to taste
• Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder