Step 1

Heat 2 tablespoons of oil in a large pot to medium heat. Add the onion and garlic.. Season lightly with salt and pepper. Saute for 3 minutes. On the back burner, combine the broth and milk in a sauce pan and heat on low.

Step 2

To the pot of onions and garlic, add the potatoes and butter. Add a pinch of salt and saute for 5 minutes. Add in the tomatoes, poblano and corn and saute for a 3-5 minutes.

Step 3

Mix in the warm broth and milk from sauce pan.. Bring up to a light simmer and cook until potatoes corn are cooked all the way through. Taste for salt. Mix in the parsley.

Step 4

To serve, add some queso fresco or panela to the bottom of the bowl. Ladle in some hot soup. Garnish with cilantro and avocado. Yields 6 hearty servings.