2/3 C chopped onion
½ C chopped red pepper
1 t minced garlic
¼ C chopped green chili
1 T olive oil                                         

3 C chicken or vegetable broth
2 C peeled and cubed potatoes
1 t cumin
¼ t salt
¼ t pepper
1/8 t cayenne               

2 T butter
2 T flour (potato flour works for GF option)
2 C milk                      

2 C sweet corn                        

Sauté the first 5 ingredients until tender.  Add the water, potatoes, and seasonings to the veggies, bring to a boil, reduce to simmer and cook until potatoes are tender.  In a separate sauce pan, make a roux by melting the butter, stirring in the flour, and then gradually adding the milk.  Cook that until it’s thickened, and then add it to the potato soup.  Add the corn, heat through, serve.

Another recipe brought to you from your kitchen friends at the Latigo Ranch.