1. Chop all veggies, set aside.
2. In a preheated Dutch oven/Pot on medium heat, add EVOO (extra virgin olive oil).
3. Add chopped onions, celery, and garlic to the pot, sauté.
4. Once sautéd, add in ½ Cup of milk, stir.
5. Once it bubbles a little, add in a tablespoon of cornstarch. Sprinkle it in and mix well. Repeat the process of adding milk, mixing, adding cornstarch, mixing, until you used all measured ingredients. You should end up with a VERY thick consistency. It SHOULD BE THICCCCCC. This is the base and it is important that it is thick here, as you CANNOT add any more cornstarch after this part.
6. Once all milk and cornstarch is mixed in, add in about ½ Cup of broth, mix well.
7. When it starts to bubble a lot, add another ½ Cup of broth. Mix well. Repeat until all broth is used.
8. Add the chopped jalapeños and corn into the soup, as well as cream cheese and some shredded cheddar- stir.
9. Let it sit and cook on a low heat.
10. Add in spices, mix and cover.
11. Simmer on a low heat until ready to serve. Don’t forget to stir while it sits!
12. Once ready to serve, top with bacon, cheddar cheese, scallions and a hunk of cream cheese if you want to take some of the spice out.

ENJOY!! XO