Melt butter in a Dutch oven or a large pot.
3 tbsp butter
Dice peppers and onion. Add corn, onion, bell pepper and poblano pepper to butter and cook over medium heat until softened.
2 cups whole kernel corn, 1 small sweet onion, 1 red bell pepper, 1 poblano pepper
Sprinkle corn starch over veggie mixture. Stir and cook for 1 minute.
1 tbsp cornstarch
Gradually stir in cream and water. Add black pepper, white pepper, garlic powder, chili powder, salt, bay leaf, sugar and potatoes and bring to a simmer or low boil.
2.5 cups whipping cream, 2 cups water, 1/2 tsp black pepper, 1/4 tsp ground white pepper, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1 tbsp salt, 1 bay leaf, 3 medium russet potatoes, 2 tbsp sugar
Simmer on low heat for 15-20 minutes or until potatoes are soft.
Turn heat to low and stir in lime juice and cream cheese until cheese is melted.
8 oz cream cheese, 1 lime
Serve with tortilla strips and cilantro.
1/4 cup fresh cilantro, tortilla strips