Step 1

Add the cooking oil to the pan and let it warm. Add the onions and sauté.

Step 2

Incorporate the garlic and the potatoes and let them cook for a few minutes.

Step 3

Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.

Step 4

Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.

Step 5

Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.