(Roasted Green Chile) Corn Chowder

This is a recipe that I have come up with from several influences.  Sally Nelson started it all with the recipe card that called for "um onion".  I just guessed and put an onion in the soup.  I finally asked her about it and it was to say 1 m onion (1 medium onion).  I also took some direction on this recipe from Tyler Florence.  You can find his original recipe HERE.  Living in Colorado has brought me a love of green chilies in the fall and to add some spice to everything!  We watch them roast the green chilies on Federal Blvd, we bring them home, freeze portions of them and throw them in a meal at least once a week until we run out.  I hope you enjoy your corn chowder whether you choose to use green chilies or not.

1/4 Cup Butter or Margarine
2 Tablespoons Olive Oil
2 cloves of garlic
1 medium red onion roughly chopped
1 teaspoon thyme
1/4 cup all purpose flour
6 cups water
3 bouillon cubes
(or you could use 6 cups of chicken stock)
2 cups milk (I used 2%)
3 or 4 medium size potatoes diced to bite size pieces
4 carrots sliced
4 celery stalks sliced up (including the leaves)
2 cans whole kernel corn
1 can creamed corn

The following is optional:
6 green chilies roughly chopped
1 Serrano pepper

Optional toppings:
shredded cheese
cilantro

Heat the butter and olive oil in a soup pot over medium heat.  Add onion, garlic, and thyme and cook until the onions are soft (about 7-8 min).  Sprinkle the flour over top and mix well. Pour in the water and add bouillon cubes (or add your chicken stock).  Bring to a boil.  Add milk, potatoes, carrots, celery, green chilies, and serrano pepper.  Bring to a boil and boil hard for about 7 minutes until the potatoes break down.  (This helps to thicken the soup and give it good texture.)
Add all three cans of corn.  Season with salt and pepper and allow to simmer 10-12 minutes.  I drizzle a little olive oil at this point as well.  Ladle into your bowl and top with shredded cheese and cilantro if you're into it.