Inspired by our Mexican Street Corn recipe, we wanted to enjoy this same depth of flavor, sweetness and creamy texture, but in a bowl. This chowder-like soup is bursting with a smoky chipotle flavor accented with lime, cojita cheese and cilatntro.
3 medium yellow potatoes, peeled and cut into 1/2 inch pieces
1/3 cup fresh cilantro, chopped
1/2 sour cream
1/2 cup cojita cheese, crumbled
1 lime, cut into wedges
1. If using corn on the cob, grill corn until slightly charred, about 10 minutes. When cool enough to handle, cut the corn from the cobs. Reserve 4 cobs for simmering in the soup.
2. In a large pot over medium heat add the butter and cook until the foam subsides, about 4 minutes. Stir in the onion, celery, poblano pepper, garlic, bay leaf and Smoky Paprika Chipotle seasoning. Cover for 6-8 minutes or until the onion is soft and translucent.
3. Add in the corn, reserved cobs, milk, cream, and potatoes. Bring to a boil, then cover and simmer until the potatoes are fork tender, about 20 minutes.
4. Discard the bay leaf and corn cobs.
5. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot to thicken. Season with salt and pepper to taste.
6. Serve with cilantro, sour cream, cotija cheese, and lime wedges.
If using frozen corn opt for a combination of yellow and white, or bicolor corn for maximum flavor.