South Western Corn Chowder January 2008

4 cups chicken stock
1 chopped carrot
1 cup chopped red bell pepper
8 cups frozen corn--or 2# frozen bag
4 potatoes, peeled and diced
2 cups chopped yellow onion--about 1 medium sized
3/4 tsp.cumin (more if preferred)
3 tsp. granulated garlic
1/4 tsp. red pepper flakes
1 tsp. paprika
1/4 tsp. tobasco sauce
1/4 cup chopped fresh cilantro (or parsley if you don't like cilantro)
1 tsp. chili powder
1/4 tsp. salt
2 cups half and half or heavy cream

PROCEEDURE
1. In a medium sized soup pot, combine all ingredients except cream and chopped cilantro.

2. Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes, stirring occasionally.

3. In a blender, puree soup in batches till smooth; return to soup pot.

4. Add heavy cream and cilantro. Bring back to low simmer,cook for another 5-8 minutes, or until slightly thickened.

5. Sprinkle with more chopped cilantro (or parsley) and serve.

David Van Buskirk