Ingredients needed:
Olive Oil
6 cups frozen corn or 12 ears of corn with corn removed from ears
2 red bell peppers, diced
2 carrots, peeled and diced
2 stalks of celery, peeled and diced
6 small red potatoes, peeled if you want and diced
3/4 cup fresh brocollini, diced (Fresh brocolli can be substuted)
1 jalapeno, deseeded and minced (or one small can diced green chili)
2 sweet yellow onions, diced small
4 cloves garlic, diced small
4 springs fresh thyme, leaves only, minced
1 bay leaf
1/2 gallon chicken stock, plus one small can of chicken stock
4 chicken breasts, cooled and diced (optional)
2 cups heavy cream
1 cup butter with 1/2 cup flour, mixed into a whilte sauce on low for 5 minutes in sauce pan
2 TBS gresh ground pepper
2 TBS sea salt

In large pot, heated on high, add olive oil: add corn, red bell peppers, carrots, celery, jalapeno, onions and garlic–saute for 5 min.
Add butter & flour into another sauce pan and cook (stirring continually) until smooth.
Add chicken stock to vegetables in large pot and bring to a boil. Simmer for 15 minutes. Add cream to flour and butter mixture and bring that mixture to a boil stirring continually again to keep lumps out of white sauce. Pour thickened cream mixture into soup pot of simmering vegetables and cook for 10 minutes. Removed 1/2 of the soup mixture and blend in blender. Return the blended mixture to soup pot and add diced chicken. Simmer for 10 more minutes.