Instructions: Heat the butter in a large pot until it melts. Stir in the onion and 1 1/2 cups of the corn and saute over medium heat for 5 mintues, or until the onion is soft. Add the milk, water, potato, and salt to the pot. Bring to a boil, reduce the heat, and simmer briskly until a skin forms on the soup and the potato mashes easily when pressed, about 15 minutes. Remove from the heat and cool completely. Puree the mixture.

Return the puree to the pot and stir in the chili pepper and remaining 1/2 cup of corn kernels. Bring to a boil again and simmer for 5 minutes, until the kernels are tender. Sprinkle with cilantro over the top and serve right away, accompanied by lime wedges.

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