Peel and cut potatoes into ½" dice.
Bring a medium pot with potatoes and enough cold water to cover to a boil. Cook until tender but not falling apart, 6-8 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and set aside.
Reserve pot; no need to wipe clean.
While potatoes, prepare ingredients.
Prepare the Ingredients
Peel husk off corn, rinse, and carefully remove kernels from cob.
Mince cilantro, leaves and stems.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice
Cook Corn and Bell Pepper
Return pot used to cook potatoes to medium heat and add 1 Tbsp. olive oil.
Add red bell pepper to hot pan and stir often until tender, 3-4 minutes.
Add corn and cook, 1 minute.
Finish the Soup
Add potatoes, reserved potato water, cream, vegetable base, chipotle seasoning and ½ tsp. salt to pot.
Bring to a boil and cook, 5 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with tortilla strips, sour cream, cilantro, and cheese. Bon appétit!