Potato Corn Chowder - cooking recipe

Ingredients

4 medium potatoes (about 2 lb.), peeled and diced
1 onion, chopped
1 large celery rib, thinly sliced
1 red or green bell pepper, chopped
2 jalapeno peppers, seeded and diced
1/4 tsp. ground turmeric (optional)
2 (10 1/2 oz.) cans low sodium chicken broth
1 tsp. cider vinegar
2 Tbsp. cornstarch
1 c. milk
1 (10 oz.) pkg. frozen corn

Preparation

In a large saucepan, combine first 8 ingredients.
Bring to a boil.
Then reduce heat and simmer, covered 15 minutes.
Stir together cornstarch and milk.
Add to chowder along with corn. Bring to a boil and boil 1 minute, stirring constantly.
Makes 8 servings.