INGREDIENTS:

2 cups fresh or frozen corn kernels
1 lime, zest and juice
2 Tbsps. corn oil
1 large yellow onion\cooked, peeled and minced
4 cups chicken stock, preferably homemade
2 cups russet potatoes, peeled, diced
1 tsp. chili powder
1/2 tsp. crushed red pepper
1 tsp. ground cumin
1 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
1 red bell pepper\cooked, stem and pith removed, seeded and chopped
1 cup heavy cream
1/2 cup fresh cilantro, chopped
5 sprigs cilantro or parsley, for garnish
1/2 tsp. Kosher salt
1/2 cup salsa, for garnish

DIRECTIONS:

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 just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered 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 to 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.

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