Ingredients

• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 medium-sized sweet
• onion, diced
• 6 cups frozen Southwest-style corn (with bell peppers and onion)
• 2 garlic cloves, minced
• 1 1/2 tsp. toasted cumin seed, ground
• 1/4 cup all-purpose flour
• 5 cups low-sodium vegetable broth
• 2 potatoes, peeled and diced
• 2 cups half and half
• Kosher salt to taste
• Ground black pepper to taste
• Jalapeno Tabasco to taste
• 1/4 cup chopped fresh cilantro leaves
• Tortilla chips for garnish

Directions

1. Heat the butter and 1 Tbsp. olive oil in a soup pot over medium heat. Add the onion, corn, garlic and cumin. Cook until the onion is soft, about 8 to 10 minutes.
2. Sprinkle flour over the onion and corn; stir, cooking until flour is golden, 5-7 minutes.
3. Pour in the vegetable stock and potatoes; stirring well to combine. Be sure to stir in all the brown bits from the bottom of the pot. Bring to a boil; continue to boil for about five minutes, stirring frequently. Reduce heat to low; simmer for 30 minutes. Stir in the half and half. Season with salt, pepper and Tabasco; heat until just warm.
4. Stir in the cilantro. Ladle the soup into bowls and garnish with tortilla chips.