4 c. corn, fresh or frozen (about 6 to 8 ears)
4 tbsp. corn oil
1 1/2 c. chopped onions
2 lg. cloves garlic, minced
3 lg. tomatoes, peeled, seeded & diced
3 med. potatoes, boiled, peeled & diced
1 sm. dry red pepper, crushed
1/2 tsp. dry oregano
1/2 tsp. cumin
1 sweet red pepper, chopped
1 sweet green pepper, chopped
3 c. chicken stock
2 c. half and half
Salt & pepper to taste

GARNISH:

Corn chips
Parsley
Shredded Monterey Jack cheese

Heat oil in pan, saute onions until transparent. Add garlic, oregano, cumin, red and green peppers; saute 3 to 4 minutes. Add tomatoes, potatoes and saute briefly. Add corn and hot pepper. Cook 3 to 4 minutes. Add chicken broth and bring almost to boil. Stir in half and half, salt and pepper. Serve over corn chips.