Spicy Corn Soup

• 1/8 lb. butter
• 1 cup minced white onion
• 2 cloves minced garlic
• 1 1/2 jalapeno 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 jalapeno chiles

1. 1.In a large heavy-bottomed soup pot, melt the butter over medium heat and sweat the onion, garlic, jalapeno, and cumin until tender and translucent.
2. 2 Add the corn and cilantro and continue cooking until tender.
3. 3 Add the vegetable stock or water as well as the potato and chicken. Simmer for approximately 20 minutes.
4. 4. Remove from heat and add the cream and then the lime juice to the soup and season with salt and pepper to taste.
5. 5. 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 jalapeno.

butter, white onion, garlic, milder, ground cumin, fresh corn, cilantro, vegetable stock, potatoes, rotisserie chicken, heavy cream, lime, salt, lime, cilantro, fresh corn kernels, red radishes, chiles

Taken from www.epicurious.com/recipes/member/views/spicy-corn-soup-50100191 (may not work)