The best soup I have ever, ever, ever made!!!!

You have to try this recipe ... and make sure to include the Chipotle Creama, it finishes it off perfectly! 

Chipotle Corn Chowder

Soup:

• 2 cups red potatoes, peeled and diced (1/2-inch)
• 4 tablespoons butter, plus 1 tablespoon
• 1 sweet onion, diced
• 3 cups frozen corn
• 1/4 cup diced poblano peppers
• 1 tablespoon minced garlic
• 5 cups vegetable stock
• 3/4 cup diced bacon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup heavy cream
• 1/2 cup freshly minced cilantro leaves
• Chipotle Creama, recipe follows

In a medium saucepan, cover the diced potatoes with 3 cups of water and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.

In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.

Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.

Serve garnished with the cilantro and a dollop of the Chipotle Creama. 

Chipotle Creama:

• 1/2 cup heavy cream
• 2 teaspoons chipotle paste
• Salt and freshly ground black pepper
• 1 lime, zested
• 1/4 cup fresh cilantro leaves, minced

In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste and zest beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.