Directions:

Heat 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and jalapeno and cook until tender, about 10 minutes, stirring occasionally. Stir in 2 cups corn, broth, undrained tomatoes, milk and salt; bring to a boil. Reduce heat and simmer 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add remaining 2 cups corn and cook until golden brown, about 10 minutes, stirring occasionally.

Puree soup using an immersion blender until smooth. Stir in cream and roasted corn kernels. Garnish servings with tortilla chips, cheese and cilantro.