2 tbsp. olive oil
1 cup diced onion
1 cup finely diced carrot
2 large cloves garlic, minced
1/2 cup finely diced celery
3 large potatoes, peeled and 1/2-inch diced
12 cups chicken stock (homemade is best)
4 cups diced cooked chicken
2 bay leaves
1 tsp. cumin
1 tsp. coriander
6 cups corn (freshly cut off the cob is best)
3 tbsp. butter
2 tbsp. all-purpose flour
2 cups light cream
salt and pepper, to taste
2 tbsp. very finely minced jalapeno pepper

Using a 5-quart or greater pot heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, sauté till onions are nearly opaque. Add chicken stock, diced chicken, bay leaves, cumin and coriander. Slow cook for approximately 40 minutes or till carrots and potatoes are tender.

Add the corn and simmer for 10 to 15 minutes. Reduce your soup to add a deeper and richer flavor (I usually reduce by 1/8 volume).

In a small saucepan add butter and melt, add flour and make a roux, salt and pepper to taste. Slowly add your cream and over low heat cook for 10 minutes. Add a few large spoons of your chicken stock then pour into the soup.

The very last step is adding the jalapeno, the finer the pepper is chopped the greater the impact of the heat, it kinda hits the back of your mouth as it goes down. This can be served warm, hot or even at room temperature.

Submitted by: Ravenseyes / Verna C.