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1
Shuck corn, remove silk, and cut kernels from cob.
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2
Set aside 3/4 cup.
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3
Heat oil in a heavy saucepan over medium heat.
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4
Stir in remaining corn kernels and onions.
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5
Saute for about 10 minutes or until onions are soft and juices have cooked down.
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6
Do not brown.
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7
Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
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8
Bring to a boil, stirring frequently.
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9
Reduce heat and simmer for 20 minutes.
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10
Stir in cream.
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11
Return soup to a simmer and cook for about 5 minutes until slightly reduced.
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12
Remove from heat.
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13
Pour soup into a blender and blend until very smooth.
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14
Season to taste with salt and lime juice.
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15
Set aside and keep warm.
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16
Fill a large pot three-quarters full with water.
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17
Bring to a boil.
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18
Season lightly with salt.
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19
Add potato and cook for 2 minutes.
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20
Add reserved 3/4 cup corn kernels and cook for 2 minutes.
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21
Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.
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22
Drain vegetables and immediately fold into warm soup.
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23
Pour equal portions into six warm soup bowls.
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24
Sprinkle an equal amount of chopped cilantro on each and serve immediately.
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25
The entire soup may be made up to one day in advance.
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26
Reheat, but do not cook, just before serving.
