Heat butter in 3-quart saucepan. Add onion and garlic, and sauté until tender. Add broth, 1 cup corn, pepper, salt, fennel seeds, and chili powder; bring to a boil, and then simmer for 10 minutes.
Add soup to FourSide or WildSide jar and secure lid. Select “Soup” setting. Add potato, and press “Pulse” 5–7 times or until desired texture is reached. Transfer soup back to saucepan, and add carrots; heat until corn and carrots are tender.
*To make the recipe vegan, substitute coconut oil for butter.
*Garnish with a sprinkle of brown sugar.
*Garnish with bacon.