This is a very spicy recipe, so to reduce the heat, simply take the seeds out of the peppers.
Melt the butter in a large dutch oven. Add the onions, chopped peppers, and potato. Saute for about 5 minutes. Add the garlic and saute for about 5 minutes more.
Add the veggie stock and the can of green
chilies. Cook until all of the vegetables are soft. If the liquid does not cover the ingredients, add a bit of water. Then, add some of the
cilantro (about half) and cool the mixture a bit.
In a blender or a food processor, puree the mixture until smooth. Put it back on the
stove and add the corn and the half and half. Bring the soup back to
boiling and serve garnished with the rest of the cilantro and the green
onion. I also like to top it with some tortilla chips.