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1
Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
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2
In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
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3
Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
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4
In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
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5
Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
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6
Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
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7
Bring to a boil and simmer about 5 minutes.
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8
Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
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9
Turn off the heat. Add cream.
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10
Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
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11
Call everyone to dinner.
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12
You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
