Ingredients

The following ingredients have 6 Servings
  • 4 ears corn on the cob (or 1 15-ounce can yellow corn, drained)
  • 2 tablespoons butter
  • 1 pound baby gold potatoes (quartered)
  • 1 tablespoon minced garlic
  • ½ yellow onion (diced)
  • 2 cups chicken broth (I used low sodium)
  • 4 cups half and half (I used Fat Free)
  • 1-2 teaspoons salt (to taste)
  • ½ teaspoon cracked black pepper (or to taste)
  • ½ teaspoon chili powder (chipotle chili powder if you have it!)
  • 1 8-ounce cans diced green chiles (including liquid)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup heavy cream

Instruction

  • Grill corn for 8-10 minutes, turning throughout until slightly charred on edges and corn is tender. (If using canned corn, saute in a skillet with 1 teaspoon oil in a pan over medium-high heat til slightly charred) Cut corn off the corn and set aside.
  • In a large stock pot over medium high heat, melt butter. Add potatoes, garlic, and onions and saute for 3-4 minutes until onions are translucent and tender.
  • Stir in chicken broth, bring to a boil for 5-10 minutes until potatoes are fork-tender.
  • Stir in corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux.
  • To prepare the roux, in a medium sauce pan melt butter. Stir in flour for 1 minute. Gradually whisk in heavy cream.
  • Gradually stir roux into simmering soup.
  • Taste, add salt and pepper as needed. Serve with fresh cilantro if desired.