Southwestern Corn Chowder

Ingredients:

2 tbsp. butter
1/4 onions, diced
1 jalapeno, deseeded
2 cups of corn
1 pint chopped tomatoes, drained

1-1/2 quarts chicken stock
1 cups corn
1/2 cups green chilies
1 cup heavy cream

Sauté the onion and jalapeno in the butter until the onion is soft,
but not browned. Add the corn and tomatoes to the skillet for about 5
minutes. Remove from the stove and puree in a blender.

Pout the pureed product into a pot and add next three ingredients and
bring to a boil. Reduce heat and add the Heavy Cream and simmer for a
few minutes. Serve

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