Step 1

Place 3 ears of corn in the microwave, unhusked. Microwave on high power for 5 minutes (if your microwave is less than 900 watts, cook for 6 minutes. Use a clean kitchen towel or pot holder to remove the corn from the microwave as it will be very hot.

Step 2

Allow the corn to sit for a few minutes to cool off a bit. Cut off 1½ inches from the bottom (stem end) of each ear. Using the towel or pot holder again to hold on to the silk end of the corn, slide the corn from the husk and silk. It should come out easily. Discard the silks and husks but reserve the bare cobs.

Step 3

Lay an ear of corn flat on a cutting board and cut the kernels from one side. Turn so the cut side is down and continue to slice the kernels off until all that is left is the bare cob. Transfer the kernels to a medium size bowl and set aside.

Step 4

Repeat with the other two ears of cooked corn. Then repeat microwaving, husking and cutting corn from the cobs the remaining 3 ears of corn. (Check out the video in the post to see a demonstration of this cooking technique as well as how to slice the kernels from the cobs.)

Step 5

Heat oil and butter in a large soup pot or Dutch oven over medium heat. When the butter starts to sizzle just a bit, add the onion, shallot, bell pepper, and jalapeño. Cook for 5-6 minutes until veggies have softened. Add the garlic and cook for another minute.

Step 6

Add 5 cups of the chicken broth, the potato, chili powder, 1 teaspoon of salt, pepper and the reserved stripped cobs to the pot. Bring to a boil, then reduce to a steady simmer and cover. Cook for 20 minutes.

Step 7

Remove from the heat and, using a tongs or slotted spoon, remove the corn cobs from the mixture, shaking each one gently to remove any excess moisture. Stripped corn cobs can now be discarded.

Step 8

Add ½ of the corn and the ½ cup of the Cotija cheese, Using an immersion blender (or a regular blender) puree the soup until smooth. (If using a regular blender, be sure to vent the top to prevent a build-up of steam.)

Step 9

Add the chicken, most of the remaining corn (save a little for garnish, if desired), the sour cream, lime zest and juice. Stir well and cook over low heat for 2-3 minutes to rewarm. Taste and add more salt and/or lime juice, as desired. If the soup is too thick, thin with a little extra chicken broth.

Step 10

Garnish with crumbled cotija cheese, extra corn, basil and/or cilantro leaves or chopped basil and/or cilantro and tortilla strips. Serve and enjoy!

Step 11

Preheat the oven to 350˚F. Line a sheet pan with parchment paper or foil for easy cleanup.

Step 12

Stack tortilla strips on top of each other and cut in half. Stack halves on top of each other then cut cross-wise into thin strips (about ¼-inch thick)

Step 13

Transfer the tortilla strips to the prepared pan. Drizzle with the oil and sprinkle with the salt. Toss with a tongs or with your hands to coat the strips with oil.

Step 14

Bake for 15-18 minutes, tossing to redistribute with a tongs every 5 minutes, until golden and crisp. Cool on the sheet pan then store in an airtight container.