Instructions

• Heat a deep skillet over medium high heat and add in the butter then the onion, sautéing until the onion is fragrant and translucent (5 min).
• Add in the fresh corn, creamed corn, and diced green chiles and mix until heated through, 3 to 5 minutes, then add in the cream cheese and stir until the cream cheese melts and is fully incorporated into the corn mixture.
• Then add in the chicken broth and continue to cook for 10 minutes over medium heat so that the soup reduces slightly and thickens. Season with salt to taste.