What To Do:
1. Prep and Cook Onion: Start by giving a little extra chop to the red onion for a finer dice. In a medium saucepan over
medium heat, add the butter, 1 table-spoon olive oil and onion. Sauté, stirring occasionally, for 5 minutes.
2. Prep and Cook Potatoes: While the onions are cooking, dice the potatoes into ½-inch pieces. Add potatoes, corn, 5 cups hot water, stock concentrate and heavy cream to the pot. Whisk until the concentrate has dissolved. Continue to cook until the potatoes are tender (about 8 minutes). Salt and pepper to taste.