Chipotle-Corn Chowder

From Pillsbury Fix It Fast, this can be on the table in 25 minutes.

• Ready In: 25 mins
• Serves: 3

Ingredients

• 1 (14 3/4ounce) can  cream-style corn
• 1 (11 ounce) can  vacuum-packed whole  mexicorn whole kernel corn
• 1  teaspoon chipotle chile in adobo, finely chopped
• 1⁄4 teaspoon adobo sauce (from can of chipotle chiles)
• 1⁄8 teaspoon cumin
• 2 1⁄4 cups milk
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt

Directions

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.