Ingredients
1
can (14.75 oz.) cream-style corn
1
can (11 oz.) vacuum-packed whole kernel corn with red and green peppers
1
teaspoon finely chopped chipotle chile in adobo sauce (from 11-oz. can)
1/4
teaspoon adobo sauce (from can of chipotle chiles)
1/8
teaspoon cumin
2 1/4
cups milk
2
tablespoons all-purpose flour
1/4
teaspoon salt
Preparation
In 2-quart saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.
Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.
Add remaining 2 cups milk to chowder. Stir in flour mixture until well blended. Cook over medium heat until bubbly and thickened, stirring constantly. Boil 1 minute.
