2 cups fresh or frozen corn kernels lime, juice and zest of
2 tablespoons corn oil
1 large yellow onion, peeled and minced
1 quart chicken stock, preferably homemade 2 cups peeled diced russet potatoes
1 teaspoon ground red chili powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 anaheim chili, stem and pith removed, seeded and chopped 1 cup heavy cream
1/2 cup chopped fresh cilantro, plus
5 sprigs cilantro, tops for garnish
1/2 teaspoon kosher salt garnish with drained salsa, if desired
Take the lime juice and squeeze over the corn in bowl and blend in zest and put aside.
Fry the onion in oil in saucepan over moderate temperature setting till translucent and tender.
Take stock, potato, and add them along with cumin, chili powder and red pepper flakes and heat to boiling.
Lower the temperature to moderately low, cook, covered, till potatoes become tender.
Take corn, cream and add them and keep on cooking till soup become thick.
Then add in cilantro and allow to simmer for a couple of min.
Adjust seasonings according to your own choice.
Then pour into bowls. Use cilantro sprig as garnish along with a dollop of salsa as topping over every serving.