Corn Chowder with Jalapenos

Corn Chowder with Jalapenos

3 1/2 c. frozen corn
4 c. chicken or vegetable stock
1 T. olive oil
2 T. butter
1 lb. Yukon Gold potatoes
1 onion
1 rib celery
2 jalapeno peppers
2 Fresno peppers
3 garlic cloves
1 tsp. ground cumin
4 oz. cream cheese

Cut the cream cheese into 1" pieces and bring to room temperature.  Wash the potatoes and cut into 1" cubes.  Finely chop the onion and celery.  Seed and devein the jalapeno and Fresno peppers and finely chop.  Remove the skin from the garlic cloves and finely chop.
In a soup pot, heat the olive oil then add the butter.  Add the potatoes, onion, celery, peppers, garlic and cumin.  Reduce the heat to medium, partially cover, and cook until the vegetables soften, about 12 minutes.
Add the corn and the stock to the pot.  Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.  Stir in the cream cheese until melted.  Season with salt and pepper then serve.

If you want to make this even more delicious, cut fresh corn off the cob to use in place of the frozen corn then place the corn cobs into the broth while it simmers.