Place the chicken thighs in a large soup pot with 12 cups water, 1 tablespoon kosher salt, onion, celery, garlic, bay leaf, and the bare corn cobs. Bring to a boil. Reduce the heat to medium-low and simmer rapidly, uncovered, for 45 minutes or until the chicken is completely cooked through.

Remove the chicken from the pot and continue simmering for 20 minutes or until the broth reduces to about 6 to 7 cups. It’s okay to have a little more or a little less. Turn off the heat.

Carefully remove the head of garlic and set aside. Strain the broth into a large bowl through a fine mesh sieve and wipe out the pot. Return it to the stove and discard the solids.

Once the chicken is cool enough to handle, pick the meat from the bones and discard the skin and bones. Shred or dice the chicken into bite-sized pieces. Set aside.

Pop the garlic from its skins and mash the cloves into a paste.

Heat 1 tablespoon extra virgin olive oil in the soup pot over medium heat. Add the onion, jalapeño, celery with the minced leaves, reserved corn, and the diced potatoes. Season lightly with kosher salt and black pepper to taste. Sauté for 6 to 7 minutes or until the onion and celery soften. Add the garlic paste and stir to combine.

Pour the prepared broth into the pot and bring to a boil. Reduce the heat to low and add the shredded chicken. Simmer, uncovered, for 15 minutes or until the potatoes are nearly fork-tender.

Return the soup to a boil. Combine the cornmeal with ¼ cup water and whisk until a slurry forms. Pour the mixture into the pot and reduce the heat to low. Continue simmering for 10 to 15 minutes or until the potatoes are fork-tender and the soup has thickened. Taste and add salt and pepper to your preference.

Add the lime juice to the soup and turn off the heat. Let stand for 5 minutes.

Spoon the soup into bowls and serve with minced scallions on top. Enjoy!