1. Place potatoes in large pot; pour chicken broth over potatoes and then top off with water until liquid covers the potatoes by an inch. Cook until tender. Meanwhile, puree the red pepper, corn, tomatoes, and chipotle in bowl of food processor. Set aside. When potatoes are tender, pour corn mixture into pot. Using an immersion blender, blend soup until smooth (or process in batches in the food processor or blender). Season with salt and pepper. Serve with a drizzle of fresh cream and chopped green onions.

*To roast the pepper:

1. Heat broiler in oven on high. Place red pepper in oven and broil until skin turns brown. Rotate pepper. Repeat. Continue to broil until all sides are brown. Take out of the oven and immediately place in a bowl and cover tightly with plastic wrap. After 10 minutes, remove plastic wrap from bowl and the skins will peel right off of the pepper.