Spicy Corn Chowder - cooking recipe

Ingredients

2 cups fresh or frozen corn kernels
lime, juice and zest of
2 tablespoons corn oil
1 large yellow onion, peeled and minced
1 quart chicken stock, preferrably homemade (I've even seen homemade stock in a select few grocery stores)
2 cups peeled diced russet potatoes
1 teaspoon ground red chili powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 anaheim chili, stem and pith removed,seeded and chopped
1 cup heavy cream
1/2 cup chopped fresh cilantro, plus
5 sprigs cilantro, tops for garnish
1/2 teaspoon kosher salt
garnish with drained salsa, if desired

Preparation

In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
Turn heat down to medium low, cover, and cook until potatoes are very soft.
Add corn and cream, and continue to cook, uncovered, until soup thickens.
Add cilantro and simmer a few more minutes.
Taste and correct seasoning with salt if necessary.
To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.