Farm Fresh Corn

Summer is most definitely a vegetarian delight with locally grown vegetables in abundance. I picked up some corn from my local vegetable market and made some corn chowder.

Southwestern Corn Chowder
1/2 cup onion, diced
4 cloves garlic, minced
2 TBS butter
2 TBS flower
2 cups potato, peeled and diced
2 cups water
1 vegetable bullion cube
2 cups fresh corn (2-4 ears)
4 oz can diced green chilies
2 TBS diced jalapenos (i used canned)
3 1/2 cups milk
1 TBS cumin
1/4 cup cilantro, minced

Melt butter in large sauce pan and saute onion and garlic until onion is translucent. Stir in flour and cook for 3 minute, stirring constantly. Add water, bullion and potatoes. Bring to a boil, then reduce heat and simmer 7-10 minutes until the potatoes are tender. Add corn, chilies, milk and cumin. Simmer 10 minutes. Ladle about 1/2 soup in a blender and blend until smooth. Pour blended soup back in pan. Add cilantro and stir.