Jalapeno Vegetable Chowder

• 2 Tbsp salad oil
• 2 cloves garlic, pressed or minced
• 1 large onion, chopped
• 1/2 tsp each ground cumin and dry oregano
• 3 Tbsp seeded, minced fresh or canned jalapeno chilies
• 1 large red bell pepper, seeded and diced
• 2 Tbsp all-purpose flour
• 1 qt regular strength chicken broth
• 1 large sweet potato (about 2 1/2 lb), peeled and cut into 1/2 in cubes
• 2 large ears corn, husked, or 1 c kernels
• 1/2 c whipping cream or half and half cream
• salt and pepper to taste
• Fresh cilantro sprigs
• 1 c shredded cheddar or jalapeno cheese

1. In a 5-6 qt pan, combine oil, garlic, onion, cumin, oregano, chilies (use smaller amount for milder flavor, more if you like it hotter), and bell pepper.
2. Stir over medium heat until onion is limp.
3. Stir in flour, then broth.
4. Bring to boiling; add sweet potato.
5. Cover and simmer until potato is tender when pierced, 10 to 15 minutes.

salad oil, garlic, onion, ground cumin, jalapeno chilies, red bell pepper, flour, regular strength chicken broth, sweet potato, ears corn, whipping cream, salt, cilantro, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96979 (may not work)