Ingredients

· 3 ears corn

· 1 cup unsalted chicken stock

· 1 cup diced chicken

· 1 onion

· 2 roasted poblanos

· 1 red bell pepper

· 2 ribs of celery

· 6 potatoes

· ¼ cup all purpose flour

· ½ bunch cilantro

· 1 tablespoon oregano

· 1 lime

· ½ cup heavy cream

Method

Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes. Remove cobs, puree kernels and stock in a blender until smooth and transfer to a bowl. Set aside. Place pot back on stove over medium heat and render chicken, about five minutes. Set aside. Sauté onions, roasted pepper, celery and potatoes. Sauté until the vegetables begin to soften. Stir in remaining corn kernels and season with salt and pepper. Sprinkle vegetables with flour and stir for about three minutes. Stir corn infused stock to vegetable mixture until fully incorporated. Allow the mixture to come to simmer, about 10 minutes. Season with salt and pepper. Reduce the heat to medium-low and stir in the herbs, half cooked chicken and the lime juice. Remove from heat and stir in the cream and adjust seasonings. Top with a sprinkle of cotija cheese and cilantro leaves. Serve with lime wedges.