5 ears of Corn, sliced off the cob (or three bags frozen corn)
1 Red Bell Pepper, diced
1 small Red Onion, diced
2 cloves of Garlic, minced
1 Jalapeno, diced and seeds removed
½ bunch of Cilantro, separated into stems and leaves and chopped
½ tsp Paprika
4 oz Cream Cheese
3 cups Gold Potatoes, diced into small pieces (I left the skin on)
4 cups Vegetable Broth
1 tsp Salt, or to taste
Optional: Lime wedges, for serving
Instructions
Add the Corn to a large non-stick pot over Medium-High Heat with the vegetable oil. If your Corn is dry, add 1 tbsp. of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges.
Deglaze the pot with 1/2 cup of water.
Add the Bell Pepper, Red Onion, Garlic, Jalapeño, Cilantro Stems, Garlic, and Smoked Paprika to the pot; reduce the heat to medium and sauté until the Onion is translucent.
Add the Cream Cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the Gold Potatoes and Vegetable Broth, stirring well.
Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-12 minutes, or until the Potatoes are tender.
Transfer half of the soup into a Blender and carefully blend until smooth and creamy; return this to the pot, then mix well.
Divide the soup into bowls, then top with Cilantro leaves and a squeeze of fresh Lime.