1
: Heat oil in a large saucepan or stock pot over medium heat. Add onion, jalapeno and garlic and cook until fragrant and tender, about 3 minutes.
2
: Add corn, potato, stock, salt and pepper and bring to a oil. Reduce heat, cover and simmer for 30 minutes. Puree half of the soup so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.