MEXICAN CORN CHOWDER - The Weary Chef

Ingredients

• ¼ Cup olive oil
• 7 corn tortillas quartered
• 1 1/2 tablespoon garlic minced
• 1 sweet onion chopped
• 1 1/2 teaspoon jalapeño pepper minced
• Fresh white corn (removed from 8-10 cobs) (or roughly 1 lb frozen kernels)
• 1 1/2 pounds baby spinach and sliced tomatoes for topping chopped
• 1/3 cup tomato paste
• 2 1/2 teaspoons cumin
• 1 tablespoon kosher salt
• 1/8 teaspoon ground White Pepper
• 1/2 teaspoon chili powder
• 1 1/2 cup water
• 1 quart chicken stock
• ½ cup sour cream
• 2 limes Zest & Juice
• 24 blue corn tortilla chips (optional garnish)
• queso fresco (optional garnish)
• 2 cups shredded cheddar cheese (garnish)
• 1/2 cup cilantro chopped (garnish)