Ingredients
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2 cups fresh or frozen corn kernels
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2 tablespoons corn oil
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1 large yellow onion, peeled and minced
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1 quart chicken stock, preferrably homemade (I've even seen homemade stock in a select few grocery stores)
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2 cups peeled diced russet potatoes
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1/2 teaspoon crushed red pepper flakes
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1 teaspoon ground cumin
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1 cup heavy cream
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1/2 cup chopped fresh cilantro, plus
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5 sprigs cilantro, tops for garnish
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1/2 teaspoon kosher salt
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garnish with drained salsa, if desired
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1 teaspoon ground red chili powder
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lime, juice and zest of
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1 anaheim chili, stem and pith removed,seeded and chopped
Instructions
- In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
- In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
- Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
- Turn heat down to medium low, cover, and cook until potatoes are very soft.
- Add corn and cream, and continue to cook, uncovered, until soup thickens.
- Add cilantro and simmer a few more minutes.
- Taste and correct seasoning with salt if necessary.
- To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.