Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat.
Add two bags of Simplot Corn & Jalapeno Blend, stir, cook for 2 minutes. Add chicken stock, bring to a simmer and cook for 5 minutes. Add heavy cream return to a simmer, add cumin and thyme, taste, season with salt and cayenne pepper.
Garnish each bowl with a few dices of sundried tomato and cilantro.
