Cut the corn off the cobb and place in a large fry pan. Add in diced onion, sliced celery and garlic.

Drizzle veggie mixture with olive oil; approximately 1 Tbsp. Season veggie mixture with salt, pepper and cumin.

Fry up veggie mixture until it has some color. Approximately 15 minutes on low to medium heat.

While veggie mixture is cooking, wash potatoes and microwave for 4-5 minutes until cooked through. Let cool and then cube. Place in a large soup pot.

Add 3/4 of the diced jalapeños to the soup pot. Set the rest aside for garnish.

Once the veggie mixture is cooked through and browned slighly add to the soup pot. Add in chicken broth and everything but the elote seasoning, cover and place on low heat for 40 minutes. When the chowder has 10 minutes left add in sour cream, heavy cream and flour. Whisk together and let simmer for remaining time to thicken.

Serve chowder (4 bowls) and top with queso fresco and jalapeños.