Southwestern Corn Chowder

• 4 cups chicken stock
• 1 carrot, chopped
• 1 cup red bell pepper, chopped
• 8 cups frozen corn (2 lb bag)
• 4 potatoes, peeled and diced
• 2 cups yellow onions, chopped (about 1 med.)
• 3/4 teaspoon cumin (more if preferred)
• 3 teaspoons granulated garlic
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 cups half-and-half or 2 cups heavy cream
• 1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

1. In 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 until smooth; return to soup pot.
4. Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
5. Sprinkle with chopoed cilantro and serve.

chicken stock, carrot, red bell pepper, frozen corn, potatoes, yellow onions, cumin, garlic, red pepper, paprika, tabasco sauce, chili powder, salt, heavy cream, fresh cilantro

Taken from www.food.com/recipe/southwestern-corn-chowder-285574 (may not work)