In a large soup pot, melt butter over medium-high heat.
Cook diced onions a few minutes, then add garlic, celery, bell pepper and jalapeno. Saute, stirring often, another 5-10 minutes.
When the veggies are cooked (but still firm), add the cumin and flour and cook one minute while stirring constantly.
Slowly pour in the chicken stock while stirring, then bring the soup to a boil.
Meanwhile, puree half the corn in a blender with the heavy cream.
Turn the soup down to medium-low and add the cream and corn mixture plus the remaining corn. Let simmer about 10 minutes.
Turn back heat to low and slowly add in the cheeses then add the chicken. Simmer until the soup is warm.
Season with salt and pepper to taste then serve with scallions.
Notes
This soup recipe freezes and reheats well, but since it has cheese in it, reheat it gently over low heat.
I like to use chicken breast in this soup, but any leftover chicken or turkey works nicely in this soup.
If you don't have leftover chicken, you'll need two large chicken breasts.
The jalapeno adds a nice smokiness that cuts the creaminess of the soup. It's mild, but if you like a spicier soup, feel free to swap out the jalapenos for hotter peppers.