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1
In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
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2
Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
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3
Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
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4
Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes.
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5
Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
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6
In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth.
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7
(If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
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8
Let the soup cool to room temperature.
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9
In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
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10
Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature.
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11
Garnish with fried tortilla strips.
