Autumn Corn Chowder

• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/2 cup finely chopped sweet red pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 pound boiling potatoes, peeled and diced
• 4 cups lowfat milk
• 2 cups fresh corn kernels
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped cilantro

1. Heat the butter in a heavy saucepan.
2. Add the onion and sweet pepper and cook slowly until the vegetables are tender.
3. Stir in the cumin and cayenne pepper.
4. Add the potatoes and milk to the saucepan.
5. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes.
6. Coarsely mash the potatoes in the pot.
7. Stir in the corn, bring to a simmer, and cook five minutes.
8. Season to taste with salt and pepper.
9. Stir in the cilantro and serve.

unsalted butter, onion, sweet red pepper, ground cumin, cayenne pepper, boiling potatoes, milk, corn kernels, salt, cilantro

Taken from cooking.nytimes.com/recipes/3598 (may not work)