Wash and roughly chop carrots, celery, onion, and potatoes
Place a large soup pot on the stove over medium-high heat. Add 1tbs of olive oil and start cooking the celery, onion, and carrot.
Once your vegetables have started to caremelize, about 10 minutes, add whole peeled garlic cloves, cook for an additional 5 minutes.
Add creamed corn, chicken broth, chipotle peppers, and potatoes, to the pot. Bring pot to a boil, then reduce to a simmer cooking for about 30 minutes, or until vegetables are tender.
In a skillet, heat 1tbs of olive oil, then add defrosted corn and taco seasoning. Cook until corn is charred to your satisfaction, about 10-15 minutes, then remove from the heat and set aside.
Remove the soup pot from the heat and add cream and milk. Use the immersion blender and blend chowder to a semi-smooth, silky consistency.
Stir in charred corn with the rest of the chowder and season with salt and pepper to taste.
Serve the chowder in individual portions topping each with chopped fresh cilantro, sour cream (optional), and more adobo sauce (optional).
