Instructions: Makes 6 servings

The amount of corn you can scrape from an ear varies considerably-youll get between 1/2cup and 1 1/4 cups, depending on its size; feel free to substitute frozen corn kernels. For a spicier soup, use one jalapeno.

1. In a large nonstick saucepan, combine the oil and onion over medium-high heat. Cook, stirring occasionally, until translucent and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeflo; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes.

2. Transfer to a food processor or blender and puree. Season with salt and pepper to taste. Serve, sprinkled with bell pepper and cilantro.

If you prefer a chunkier soup, puree half of the mixture. Stir it back into the pat before seasoning with salt and pepper.

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