4-6 ears of fresh corn
2-4 Idaho potatoes, peeled and cubed
butter (anywhere from half a stick to a full stick. In other words, 4-8 Tbsp)
1 large yellow onion, diced
2 jalapeño or other small peppers, minced
salt (1-2 tsp, according to taste)
1 carton stock of choice (4 cups)
3 chicken breasts
fresh basil (if desired)
crumbled cotija cheese or sour cream (if desired)
Cut corn kernels off the cob and reserve in bowl.
Prepare chicken: rub with olive oil, ancho chile powder, cumin, salt, pepper. Pan fry until cooked through. Remove from heat, and once cool, shred soup-style.
Melt half a stick of butter; add onion and jalapeño. After 6 or 7 minutes, add potatoes. Allow the potatoes to brown lightly, about 10 minutes. Add corn and stir fry for a few moments, allowing the flavors to blend.
After 2 minutes or so, pour in the stock. Allow to boil, covered, for 10 minutes. Puree and modify to taste, with salt, pepper, cumin, butter, ancho chile powder. Stir in half of your cilantro.
With the exception of avocado (which is requisite), garnishes are up to your individual preference.
Sweet Potato and Chive Buttermilk Biscuits
6 Tbsp cold butter
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 cup sweet potato, mashed
1 bunch chives, chopped
1/2 tsp salt
1 cup buttermilk