1 - 2cupsshredded cheeseI used both Monterrey jack and cheddar
4large ears of cornabout 4 cups kernels removed from the cob
juice from 1 small limeabout 1-2 tablespoons, adjust to taste
1tablespoonliquid from chipotle peppersadjust to taste
Optional: additional cheese and crumbled bacon for topping
Melt the butter in a large soup pot over medium heat. Add the garlic, onion and chipotles and saute for 5 minutes or so, until the onions are tender. Add all the spices and the flour and stir until the flour dissolves onto the vegetables. This should only take a minute or so. Slowly pour in the milk and continue stirring. Add the potatoes, increase the heat just enough to bring to a boil and then immediately reduce the heat to a low simmer. (You do not want to actually boil the milk.)
Let the potatoes cook for about 10 minutes, until tender. Stir frequently. Add the corn, the lime juice and the chipotle liquid. Let the corn simmer for about 5 minutes, then add the cheese and stir to combine. Let it simmer for a few minutes more to completely melt the cheese. Remove from the heat and serve immediately. Top with additional cheese and crumbled bacon, if desired. Enjoy!