Spicy Corn Chowder - Tex Mex

• 14 cup butter (1/2 stick)
• 1 medium onion, chopped
• 1 cup red bell pepper, chopped (I like a large chop on this, but do what you like)
• 1 teaspoon cumin (I usually add a LOT more)
• 14 teaspoon cayenne pepper (or to taste)
• 14 cup all-purpose flour
• 1 cup canned chicken broth
• 1 cup whole milk (do not substitute low or non-fat)
• 1 (16 ounce) can whole kernel corn, drained, liquid reserved
• 1 (16 ounce) can creamed corn
• 1 12 cups frozen corn (more or less, depending on how thick you want the soup)
• 2 bunches cilantro, chopped (add cilantro to taste)
• sour cream, for garnish

1. Melt butter in heavy large saucepan over medium heat.
2. Add onion, cumin and cayenne and saute until onion is tender, about 4 - 6 minutes.
3. Add flour and stir 1 minute.
4. The stirring for one minute is important.
5. Gradually mix in broth, milk and reserved corn liquid.
6. Bring mixture to boil, whisking until smooth.
7. Mix in all the different corns and stir until corn is just heated through.
8. (You do not need to defrost the frozen corn before adding).
9. Add peppers and cilantro.
10. (I like the crunch of the fresh uncooked peppers in the soup.
11. If you prefer you can saute them with the onion.
12. ).
13. Garnish with fresh cilantro and sour cream.

butter, onion, red bell pepper, cumin, cayenne pepper, flour, chicken broth, milk, whole kernel corn, corn, frozen corn, bunches cilantro, sour cream

Taken from www.food.com/recipe/spicy-corn-chowder-tex-mex-174029 (may not work)