Step 1

Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about 1/2 cup of the kernels and set them aside.

Step 2

Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2". Mince the chipotle pepper.

Step 3

Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander, turmeric and chipotle. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.

Step 4

Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).

Step 5

Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender.

Step 6

When the potatoes are tender, remove about 1/3 of the soup and add to a blender. Blend until creamy and pour back into the stock pot.

Step 7

Add the cream and stir together well.

Step 8

Garnish with reserved corn and minced cilantro.