Chile-Pepper Corn Chowder

Have I told you that I love soup?

I have?  Four times?

Oh.  Shoot.

But the thing is that I really love soup.  Really.

And I really really love soup when you get to add half-and-half and cheese at the end.

You know, the part right before you eat.

So this is a basic chowder recipe, but the flavor is anything but basic.  It's different, it's Southwest-inspired, it's really yummy.

Start with some onions and butter (why are you looking at me like that?) and saute it.

Add the other veggies and saute those in the buttery mixture in your pot.

Add the flour and stir to make a roux.

Now start dumping - the chicken stock, corn, green chiles and chipotles.

Did you know that chipotles are merely smoked jalapenos.  This is true.

Bring it to a boil and cook it for a few minutes.

It will be nice and thick and colorful with all of those veggies!

Now add the half-and-half, cheese, green onions and cilantro.

As my mom would say: it looks pretty!  And pretty food is important.  Although yummy food trumps pretty food.  Just so we're clear.

I have a cilantro addiction.  I can't help but add it to anything that might remotely resemble a Mexican/Southwest dish.  I simply cannot comprehend people who don't also love this tasty herb.  They're missing out, I tell you!

I also have a cheese addiction.

Maybe now isn't the time to start confessing my addictions.

Oh, what the heck.  I'm also addicting to kissing my baby boy.  On the lips.  They're just so cute!  Does anyone know when I will have to stop kissing him on the lips?  When he is potty-trained?  When he goes to preschool?  When he starts middle school?

Welcome to my world.  These are the hard-hitting questions I face every day, folks.

Every day.

Chile-Pepper Corn Chowder

2 T butter
1 onion, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
1/3 cup flour
1 tsp salt
1 tsp pepper
1 tsp cumin
4 cups chicken stock
1 lb. frozen corn kernels (or about 5 ears of corn, kernels cut from the cob)
7 oz. can chopped green chiles
2 chipotle peppers packed in adobo sauce, minced
1 cup half-and-half
8 oz. Monterey Jack cheese, grated (about 2 cups grated)
4 oz. grated cup pepper Jack cheese (about 1 cup grated)
4 green onions, minced
1 bunch cilantro leaves, minced
Juice of 1 lime

Heat a soup pot and add the butter and onion.  Cook for about 10 minutes on medium heat, until the onion is soft.  Add the bell peppers and garlic.  Cook another 5 minutes.  Sprinkle in the flour, salt, pepper and cumin.  Stir well and cook for a minute.  Add the chicken stock and bring to a boil, whisking occasionally to incorporate.  Add the corn, green chiles and chipotles.  Simmer for 5 minutes.  Stir in the remaining ingredients and heat through.