Jalapeno Vegetable Chowder - cooking recipe

Ingredients

2 Tbsp salad oil
2 cloves garlic, pressed or minced
1 large onion, chopped
1/2 tsp each ground cumin and dry oregano
3 Tbsp seeded, minced fresh or canned jalapeno chilies
1 large red bell pepper, seeded and diced
2 Tbsp all-purpose flour
1 qt regular strength chicken broth
1 large sweet potato (about 2 1/2 lb), peeled and cut into 1/2 in cubes
2 large ears corn, husked, or 1 c kernels
1/2 c whipping cream or half and half cream
salt and pepper to taste
Fresh cilantro sprigs
1 c shredded cheddar or jalapeno cheese

Preparation

In a 5-6 qt pan, combine oil, garlic, onion, cumin, oregano, chilies (use smaller amount for milder flavor, more if you like it hotter), and bell pepper.
Stir over medium heat until onion is limp.
Stir in flour, then broth.
Bring to boiling; add sweet potato.
Cover and simmer until potato is tender when pierced, 10 to 15 minutes.