Southwestern corn chowder

 
                         Southwestern Corn Chowder
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes                      Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    3      cloves        garlic -- minced
    1                    red or green bell pepper -- chopped
      1/2  cup           onion -- chopped
    3      tablespoons   flour
    1      16 oz. jar    picante sauce
    1      can           vegetable broth
    2      cans          creamed corn
    4      medium        potatoes -- cooked & diced
    1      can           corn kernels
   10      ounces        salsa con queso
    1      pint          half and half*
 
    In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft.  A
 dd flour and cook 2 mins. on medium heat.  Add Picante sauce, broth, and  cream
 ed corn,  and simmer 5 mins.  Add potatoes and corn kernels.
    Add Salsa con Queso and half & half.  Heat thoroughly.  Ladle into bowls and
  garnish with green onions and/or shredded Cheddar cheese, if desired.  
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Picante sauce and salsa con queso are available in various degrees of s
 piciness -- mild, medium, and hot (or spicy) -- choose whatever suits your tast
 e.  
 
 *You can substitute evaporated skim milk for the half & half to cut down on the
  fat, etc.