Chile Corn Chowder

• 2 cups vegetable stock
• 1 12 cups low-fat milk
• 1 12 cups corn, cut off from cobs (fresh or frozen, save cobs)
• 14 cup brown rice (uncooked)
• 2 teaspoons olive oil
• 12 cup onion, small diced
• 12 cup celery, diced
• 12 cup medium carrot, diced
• 12 poblano pepper, seeded an finely chopped
• 1 garlic clove, minced
• 1 tablespoon whole wheat flour
• 12 teaspoon ground cumin
• 1 tablespoon fresh cilantro
• 14 teaspoon salt
• 18 teaspoon black pepper

1. Heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes.
2. Add corn and cook another 10 minutes.
3. Remove from heat and place in bowl.
4. Set aside.
5. In a large saucepot heat olive oil over med-high.
6. Mix in onion, celery, carrot, poblano pepper, and garlic.
7. Saute for 3 minutes covered.
8. Add flour and cook 2 more minutes, stirring frequently.
9. Remove corm cobs from milk mixture.
10. Add milk mixture to vegetable-flour mixture and stir with a wooden spoon.
11. Simmer over med-high for 8-10 minutes.
12. Add cumin, cilantro, salt and pepper.
13. Cook for 5 more minutes.
14. Variation: This soup is great with a cup of cooked shrimp!

vegetable stock, lowfat milk, corn, brown rice, olive oil, onion, celery, carrot, pepper, garlic, whole wheat flour, ground cumin, fresh cilantro, salt, black pepper

Taken from www.food.com/recipe/chile-corn-chowder-443600 (may not work)