Instructions: Melt butter in a large saucepan or Dutch oven over medium heat. Add onion; saute until onion begins to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onion is soft and nicely browned, about 10 minutes. Stir in sweet potato and chicken broth. Bring to boiling.

Lower the heat; simmer, partially covered, for about 25 minutes or until the potatoes are tender.

Strain soup through a colander, reserving solids and liquids separately, transferring liquid to saucepan. Working in batches if necessary, place solids in a food processor. Whirl until a smooth puree. Whisk puree into saucepan. Stir in jalapeno and corn; simmer 5 minutes. Whisk cream, salt, and pepper into soup.

Whisk together sour cream, lime juice, and lemon zest in a small bowl.

Serve soup in individual soup bowls. Garnish with a dollop of the sour cream mixture and a sprinkle of cilantro.

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