Southwestern Corn Chowder

• 1 tablespoon olive oil or butter
• 1 small onion
• 1 clove garlic
• 3 cups fresh corn cooked and cut off cobb
• 4 cups chicken or vegetable broth
• salt & pepper to taste
• 1/4 cup cream
• 1 Tablespoon cornmeal
• 1/2 red bell pepper diced
• 1 tablespoon fresh cilantro
• pinch of cayanne or tabasco
• lime wedges

1. Saute onion, salt & pepper until soft and translucent.
2. Stir in corn and garlic, stirring until corn gets soft-5 min.
3. Add broth and simmer 15 min. Add more salt and pepper if necessary (put cobs in in pot to increase corn flavor).
4. Using slotted spoon, transfer 1 1/2 cups corn mixture to blender. Add cream and 1/2 cup cooking liquid. Vent top and puree until smooth
5. 2 min.
6. Return puree to pan, whisk in cornmeal and bring to a boil over medium heat stirring constantly until thickened.
7. Stir in red pepper, cilantro and spice.
8. Serve with lime wedges.

olive oil, onion, clove garlic, cobb, chicken, salt, cream, cornmeal, red bell pepper, fresh cilantro, cayanne, lime wedges

Taken from www.epicurious.com/recipes/member/views/southwestern-corn-chowder-1278319 (may not work)