Ingredients

• 1 Tablespoon Grape Seed Oil
• ½ cup chopped onion
• 1 cup chopped roasted Green Chiles
• 4 ears roasted corn on the cob (kernels removed)
• 2.5 cups chicken stock (vegetable stock works great)
• 2/3 cup half & half (plain rice or soy milk works well)(evaporated is also fantastic)
• ¼ teaspoon white pepper (black just looks funny but tasted fine)
• 1 Tablespoon Chicken Base (bouillon) (vegetable works great)
• 1 Jalapeno – Roasted, pealed, chopped (or dry equivalent) (may omit)
• ¼ teaspoon Red Pepper Flakes (ground, measure before grinding)(may omit)
• 2 Tablespoons Cornstarch or equivalent Arrowroot dissolved in ¼ cup stock
• 1 Cup Green Chiles (Hatch) (Roasted, Skinned and Chopped)
• 2.5 Cups cubed baked potatoes (may substitute grilled or roasted cauliflower)
• 1 Cup Sharp Cheddar or Jalapeno Jack – shredded (meltable soy substitute)
• Topping suggestions:
• Shredded cheese
• Diced green or red onions (any actually)
• Diced Roasted Peppers
• Bacon Crumbles
• *Additional possibilities:
• Roasted Red Peppers
• Roasted Green Peppers
• Parsley
• **Additional possibilities:
• Chicken (cooked) (leftover chicken pieces or rotisserie works great)
• Shrimp (raw & thawed)(add with potatoes)

Instructions

1. Heat oil in stockpot.
2. Add onions and sauté for ~3 minutes or until just turning translucent
3. Add Chiles & Jalapenos and sauté until soft (~3 more minutes) (See * below)
4. Add Corn and Stock
5. Add half & half
6. Add Pepper
7. Add Chicken Base
8. Add Red Pepper Flakes
9. Bring to a low boil
10. Add Cornstarch and continue boiling for 3 minutes
11. Reduce heat to simmer
12. Add Potatoes and continue simmering until potatoes are hot (See ** below)
13. Add cheese and Mix thoroughly until melted
14. Serve
15. Enjoy!