8 medium sized potatoes, peeled and diced
4 cups fresh corn kernels (from about 4 ears of corn)
1 cup shredded Mexican cheese
6 cups vegetable stock
1 cup half and half
2 cloves garlic, minced
1 medium onion, diced
2 tablespoons butter
1 cup chopped cilantro
Salt and pepper to taste
1. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until they become translucent, about 5 minutes.
2. Pour in the vegetable stock and add the potatoes. Simmer for 15 minutes or until the potatoes become tender.
3. Add 1/2 the corn kernels and the half and half to the potato mixture. Simmer for another 5-7 minutes, or until the corn is tender. Blend with an immersion blender a bit to thicken/cream it up if you like.
4. Add the cheese, reserved corn, cilantro and season with salt and pepper to taste.