Green Chili And Corn Chowder

• 1/2 c. chopped celery
• 2 cloves garlic, minced
• 1/4 tsp. dried oregano or marjoram
• 1 (14 1/2 oz.) can chicken broth
• 1/2 c. chopped red sweet peppers
• 2 Tbsp. all-purpose flour
• 1 c. (4 oz.) shredded Cheddar, Monterey Jack or American cheese
• 1/3 c. chopped onion
• 1/4 tsp. ground cumin
• 1 Tbsp. cooking oil
• 1 (8 3/4 oz.) can cream-style corn
• 1 c. milk
• 1 (4 oz.) can diced green chili peppers, drained

1. In a large saucepan, cook celery, onion, garlic, cumin and oregano or marjoram in hot oil until onion is tender but not brown.
2. Stir in chicken broth, corn, red sweet pepper and green chili peppers.
3. Bring to boiling; reduce heat.
4. Simmer, uncovered, for 5 minutes.
5. In a small bowl, combine milk and flour; stir into corn mixture.
6. Cook and stir until thickened and bubbly.
7. Add cheese; cook and stir until cheese melts. Yield: 4 to 6 servings.

celery, garlic, oregano, chicken broth, red sweet peppers, flour, american cheese, onion, ground cumin, cooking oil, creamstyle, milk, green chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35411 (may not work)