Easy South of the Border Corn Chowder
2 cups corn
1/2 heaping cup finely diced potato (peeled)
1/2 cup finely diced red bell pepper
1/2 cup finely diced onion
1/2 cup vegetable broth
1/2 teaspoon ground cumin
2-1/2 cups milk (regular or non-dairy)
3 tablespoons flour (all-purpose, regular or gluten free)
1 can (4 ounces) diced green chilies
sea salt and pepper
fresh cilantro and fresh diced tomato for garnish (optional)
In a large saucepan over medium heat, combine the corn, diced potato, diced bell pepper, diced onion, vegetable broth and cumin. Stir to evenly blend and bring mixture to a low boil. Immediately reduce heat and simmer until the potatoes are fork tender, about 5-8 minutes.
Once the potatoes are fork tender, stir in the milk, flour and green chilies. Increase heat slightly and cook while stirring frequently until mixture thickens and becomes bubbly. Once mixture has thickened, turn off heat and let saucepan sit on burner for 2-3 minutes. Season with sea salt and pepper to taste. Transfer chowder into serving bowls and garnish with some fresh cilantro and fresh diced tomatoes (optional). Makes 4-6 servings.