Sweet Corn Soup with Cilantro and Lime

Ingredients
1. 1 cup diced potato, skin on (1/4 inch cubes)
2. 4 cups fresh corn (4-5 ears)
3. 2 tablespoon butter or olive oil
4. 2 cup diced sweet onion (1 large onion)
5. 2 cloves garlic, halved
6. 1 jalapeño, chopped
7. 1 tablespoon fresh thyme
8. 4 cup chicken stock ( or veggie stock)
9. ½ tsp ground coriander
10. ½ tsp ground cumin
11. Juice of 1 lime
12. salt and pepper to taste
13. ¼ cup fresh cilantro
14. ½ cup crumbled queso fresco cheese, or any fresh cheese
In a large stock pot, heat butter or olive oil. On medium heat, sweat onions and garlic until fragrant. In a bowl, cut off fresh kernals of corn so you have about 4 cups. Add the corn and diced potatoes to the pot and sautee lightly. Add jalapeno. Season with salt and pepper, and add chickens stock. Bring to a gentle boil, and simmer for about 20 minutes until potatoes are cooked and tender. Remove the soup from the heat, and use a hand blender or blender to puree the soup until smooth. (You can strain the soup if you like a smoother texture).  Pour the soup back into the pot and return to the heat, and add coriander, cumin, thyme, and season with more salt and pepper to taste (if you need it).  Remove from heat, and add the juice of one lime to add freshness. Serve hot with fresh cilantro and crumbled cheese!
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