2 russet potatoes, peeled and cut into 1–2 inch cubes
2– 15 oz cans corn, drained and rinsed
1/4 c flour
5 1/2 c chicken broth
1/2 tsp dried thyme
1/2 tsp dried oregano
2 bay leafs
Salt + Pepper, to taste
Chopped chives or scallions, as garnish
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.
Stir in flour until combined, and then gradually whisk in chicken broth.
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.
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.