Ingredients:
- 6 ears of corn (approximately 5 cups)
- 6 cups of chicken broth
- 1 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 1 lb baby yellow potatoes (cubed)
- 4 jalapenos seeded and finely chopped
- 1 onion finely chopped
- 2-3 large cloves of garlic finely chopped
- 8 oz of cream cheese (cut into 1 inch cubes)
- Garnish (pickled jalapeno slices, scallions)
Directions:
1. Cut the corn off the cob, and scrape down the cob using the back of the knife to release the corn milk.
2. Put half the corn and 2 cups of chicken broth in a blender and puree.
3. In a soup pot, heat EVOO, then add the butter. When the butter foams, add the potatoes, jalapenos, onion, and garlic, salt and pepper to taste cook for 10-15--until soft. (The recipe calls for 1 tsp of cumin and 1 bay leaf, but I forgot it--it still turned out good)
4. Add the corn puree, corn, the rest of the broth and simmer for approximately 15 minutes, until the potatoes are soft. I cooked it more like an hour (I worked out then took a shower), my husband stirred it on occasion while I was busy.
5. Add cream cheese the last five minutes and stir until it is incorporated.
6. Garnish with pickled jalapeno slices and scallions.