Corn and Green Chili Chowder

• 1 16-ounce bag frozen corn kernels
• 2 1/2 cups canned low-salt chicken broth
• 3/4 cup whipping cream
• 1 4-ounce can diced mild green chilies
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro

1. Combine first 5 ingredients in heavy large saucepan over medium heat.
2. Bring to simmer.
3. Cook until corn is tender and flavors blend, about 15 minutes.
4. Remove from heat.
5. Puree 2 cups of soup in blender until almost smooth.
6. Return puree to soup.
7. Add cilantro.
8. Stir over low heat until warmed through, about 2 minutes.
9. Season soup with salt and pepper.

corn kernels, chicken broth, whipping cream, green chilies, ground cumin, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/corn-and-green-chili-chowder-4349 (may not work)