Corn & Tomato Chowder

• 2 ears of sweet corn (approximately 1 1/2 cups)
• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 large yukon gold potato, cubed
• 1 cup cherry tomatoes, halved
• 2 cups chicken or vegetable stock
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 cup heavy cream, warmed slightly
• cilantro, avocado, lime juice for garnish

Start by removing the corn kernels from the cob by holding the cob straight up on a baking sheet, and running the knife between the stalk and kernel and letting the kernels fall onto the baking sheet. Add olive oil to a 3qt saucepan on medium-high heat. Saute onion and garlic until translucent. Add potatoes, corn and tomatoes and cook 8-10 minutes. Add stock and spices and let simmer for 30 minutes or until potatoes are tender. Remove from heat and allow to cool slightly, then add cream. Using an immersion blender or heat-safe blender, puree to desired consistency, depending on whether you prefer a fine puree or a thicker, chunkier soup. Serve with a garnish of cilantro leaves, avocado slices and a squeeze of lime juice.