Corn and potatoes combine with green chilies in this creamy soup.
Heat oil and butter in a large pan over medium heat. Stir in onion and cook until soft, about 5 minutes.
Puree 1 can of corn with 1 cup of milk in a blender or food processor. Pour into the pan and add remaining milk, corn, potato, green chilies and salt. Reduce heat to medium low and cook 15-20 minutes or until the potatoes are tender. Adjust heat to keep from boiling.
Stir in cream and heat through. Add more salt or cream if desired. Enjoy!