Vegetarian Corn Chowder

In a large pot, add olive oil, diced onion, chopped jalapeno and garlic. Cook until onions are translucent, then add diced potato.

Cook for another few minutes, and add vegetable broth, 3 cups of corn (saving 1 cup for later) and half and half. Bring to a light simmer and cook until potatoes are fork tender. Add salt and pepper to taste.

Use a hand blender or regular blender, and blend soup until super smooth. Then add remaining 1 cup of corn.

Serve with fresh basil and enjoy!