Potato-Cheddar Chowder

1 T. olive oil

1 T. unsalted butter

1 large onion, finely chopped

1-2 fresh jalapenos, finely chopped

2 t. ground cumin

3 T. all-purpose flour

4 c. chicken or veggie broth, or water

2 large boiling potatoes, peeled and cut into 1/4-inch dice

1/2 c. half-and-half

10-oz package frozen corn kernels

1/2 lb sharp Cheddar, grated

½ c. chopped cilantro, for garnish (optional)

Heat olive oil and butter in large saucepan or stockpot over medium-high heat until melted. Add onion to pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth or water and bring to a boil, whisking occasionally.

Add potato, lower heat to medium and simmer, covered, stirring occasionally, until just tender, 8 minutes. Puree roughly half of the mixture in a blender or using an immersion blender.

Stir in half-and-half and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.

Serve topped with cilantro. Serves four.