Southwestern Corn Chowder

I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 4  cups  chicken stock
• 1  carrot, chopped
• 1  cup red bell pepper, chopped
• 8  cups frozen corn (2 lb bag)
• 4  potatoes, peeled and diced
• 2  cups yellow onions, chopped (about 1 med.)
• 3⁄4 teaspoon cumin (more if preferred)
• 3  teaspoons  granulated garlic
• 1⁄4 teaspoon red pepper flakes
• 1  teaspoon paprika
• 1⁄4 teaspoon Tabasco sauce
• 1  teaspoon chili powder
• 1⁄4 teaspoon salt
• 2  cups half-and-half or 2  cups heavy cream
• 1⁄4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

Directions

1. In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
2. Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
3. In a blender, puree soup in batches until smooth; return to soup pot.
4. Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
5. Sprinkle with chopoed cilantro and serve.