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Ingredients:
2 tbsp of Farmhouse Roasted Garlic Olive Oil
2 tbsp of pure unsalted butter
½ tsp of vibrant chili powder, with an extra
sprinkle for garnish
1 medium onion, finely diced
5 cloves of garlic, meticulously
minced
2 tsp of Diamond Crystal
kosher salt or 1¼ tsp of
Morton kosher salt, with a
pinch more to taste
Freshly cracked black
pepper to taste
1 large potato (choose
between russet or Yukon
Gold; around 1 pound), peeled
and chopped into ½-inch cubes
4 cups of low-sodium chicken
broth for a rich base
1 12 oz package of fire-roasted corn,
keep some aside for garnish
1 cup of creamy whole milk
For garnish: crumbled Cotija cheese, freshly chopped cilantro, and wedges of juicy lime
Instructions:
Warm 2 tbsp Farmhouse Olive Oil and butter in a pot over medium until butter foams. Add ½ tsp. chili powder; stir until fragrant, 30 sec. Mix in chopped onion and garlic; cook until onion softens, 3 min. Season with salt and pepper. Add cubed potato, 4 cups broth, and 2 cups corn; boil. Simmer, partially covered, until potato soft, 12–14 min. Step 2: Off heat, add 1 cup milk. Blend half the soup until smooth; return to pot. Step 3: Stir in the last 1 cup corn and salt; season with pepper. Warm on low, 5 min. Step 4: Serve with Cotija, cilantro, chili powder, and lime.
