Ingredients
1/8 lb. butter
1 cup minced white onion
2 cloves minced garlic
1 1/2 jalapeño diced (if you like a milder taste, seed the jalapeno)
1/2 Tbsp. ground cumin
4 1/2 cups fresh corn (cut off the cob)
1/8 cup chopped cilantro leaves
1 1/2 qt. vegetable stock or water
12 young fingerling potatoes for boiling diced
1 cup shredded rotisserie chicken/cooked chicken breast or turkey
3/4 cup heavy cream
Juice of half a lime
Salt and pepper to taste
Garnishes
1/4 lime, cut into 8 wedges
Cilantro leaves
Fresh corn kernels
Diced red radishes
Finely diced jalapeño chiles
Preparation
1.In a large heavy-bottomed soup pot, melt the butter over medium heat and sweat the onion, garlic, jalapeño, and cumin until tender and translucent.
2 Add the corn and cilantro and continue cooking until tender.
3 Add the vegetable stock or water as well as the potato and chicken. Simmer for approximately 20 minutes.
Remove from heat and add the cream and then the lime juice to the soup and season with salt and pepper to taste.
Garnish each cup or bowl of soup with a squeeze of lime juice, a cilantro leaf, a teaspoon of corn kernels, and a pinch each of diced red radish and jalapeño.
