Southwestern Corn Chowder - cooking recipe

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)

Preparation

In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
In a blender, puree soup in batches until smooth; return to soup pot.
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.
Sprinkle with chopoed cilantro and serve.