I have good memories of my mom's chicken corn chowder so I decided to have a go at this recipe from Martha's New Classics. The results were not as thick and creamy as I was thinking they'd be, but that was a good thing. I was able to eat this time and time again and not get sick of it, or have it seem to heavy, and the spice had quite a kick that it was really flavorful and tasty. Enjoy!

Southwestern Corn Chowder
5-6 slices bacon (not necessary if you're veg but good for the base)
1 med. onion cubed
1 large carrot, med chop
2 celery stalks chopped
1 small pablano, or I chopped up some pickled jalapeno
1/2 t. cumin
pinch cayenne or red pepper
1 cup dry white wine
1 pound cooking (Yukon) potatoes peeled and cubed
5 cups veg or chicken stock
1 cup heavy cream

Heat dutch oven- saute bacon until crisp. remove and drain on paper towel. add onion to pan and cook until softened- add carrot, pepper, celery and cook 5 min. add spices, raise heat to high and add wine. cook until most liquid has evaporated- 2-3 min. add potatoes and stock and let simmer about 20 min. stir in corn and cream- do not let boil but cook another 5 min. garnish with bacon if desired.