Instructions

1. Heat butter and olive oil in a large stock pot over medium heat.  Add onion, jalapeño, and garlic; saute for 3-4 minutes, until onion is translucent. 
2. Stir in flour until combined, and then gradually whisk in chicken broth.  
3. Add in potatoes, corn, salt, pepper, thyme, oregano, & bay leafs.   Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until potatoes are fork tender. 
4. Remove the bay leafs, then using an immersion blender, pulse the soup a few times until desired consistency is reached.  You could also transfer a cup or two of the soup mixture to a blender and pulse a few times then add back to the pot. Adjust salt and pepper at this time. 
5. Serve in bowls with chopped chives or scallions.