1 Tb. butter
1 tsp. olive oil
1 small onion, chopped
2 lbs. frozen corn, thawed and drained
1, 4-oz. can diced green chiles
4 C. vegetable broth
2 Tb. lime juice or more to taste
1 C. half-and-half
Garnish: lime wedges, chipotle powder, shredded cheddar cheese
Heat butter and olive oil together over medium-high heat. Add onion and cook until soft. Add corn, chiles and broth. Bring to a boil. Reduce heat to a simmer. Cook uncovered for 20-25 minutes. Remove 2 C. of soup and set aside.
With a stick blender or food processor, purée soup so that it retains some texture. Return to low heat. Stir in 2 cups of soup that you removed, lime juice and half-and-half.
Heat through and serve with lime wedges, a sprinkle of chipotle powder and a spoonful or more of cheddar cheese.