This corn soup started out being a cold soup (it is summer) but I ate it warm and think maybe it could go either way. It was really simple with fresh in season ingredients. I didn’t measure anything out so below is the process.
Start by cutting the kernels off 4 ears of corn, put the kernels in a saute pan and the cob in a large pot. Cut up one jalapeno and add to kernels. Place another jalapeno in the pot with the cobs. While the kernels are sauteing, add carrots, chives, salt and pepper in with the cobs. Add about 2 cups of water and two chicken bouillon cubes to the pot, cook on medium heat to infuse all the flavors in the now broth.
In the saute pan, add a couple tablespoons of cumin, a couple cloves of garlic, tomatoes and salt and pepper. Saute until everything is combined. To thicken it up I added about a half a cup to a cup of left over mashed potatoes.
Add the broth to the saute pan, mix and simmer for a few minutes. Cool slightly and add to blender to puree. (You don’t have to puree if you like thicker soups.)