Chipotle-Corn Chowder

• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) canvacuum-packed whole mexicorn whole kernel corn
• 1 teaspoon chipotle chile in adobo, finely chopped
• 14 teaspoon adobo sauce (from can of chipotle chiles)
• 18 teaspoon cumin
• 2 14 cups milk
• 2 tablespoons all-purpose flour
• 14 teaspoon salt

1. In 2-quart saucepan, combine cream-style corn, corn with peppers, chile, adobo sauce and cumin; mix well.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
4. Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
5. Add remaining 2 cups milk to chowder.
6. Stir in flour mixture until well blended.
7. Cook over medium heat until bubbly and thickened, stirring constantly.
8. Boil 1 minute.

creamstyle, kernel corn, chipotle chile, adobo sauce, cumin, milk, flour, salt

Taken from www.food.com/recipe/chipotle-corn-chowder-465176 (may not work)