Tex-Mex Corn Chowder

• 2 tablespoons olive oil
• 1 12 cups chopped onions
• 1 (4 ounce) cangreen diced green chilies, dont drain
• 2 cups chopped red sweet bell peppers
• 2 cups chopped tomatoes
• 2 diced jalapenos
• 8 cups vegetable broth
• 5 lbs yukon gold potatoes, 1/2 inch cubes
• 2 lbs frozen corn
• 3 cups half-and-half
• 3 cups milk
• pepper
• chopped cilantro
• shredded sharp cheddar cheese

1. In a large soup pot saute the onions in oil until almost translucent.
2. Add the broth and remaining vegetables except corn.
3. Simmer for 45 minutes.
4. Add the corn and simmer for 10 minutes more.
5. Add the cream and milk.
6. Turn heat up to medium but do not boil-you want a hearty simmer.
7. Remove from heat and pour into a soup tureen.
8. Offer pepper, cilantro and cheese at the table.

olive oil, onions, cangreen diced, red sweet bell peppers, tomatoes, jalapenos, vegetable broth, gold potatoes, corn, milk, pepper, cilantro, cheddar cheese

Taken from www.food.com/recipe/tex-mex-corn-chowder-56799 (may not work)