Creamy corn chowder with a Southwestern kick! Corn and Hatch chiles are simmered in a silky cumin scented broth for a filling soup that is both soothing and spicy.
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In a large saucepan sauté the onions and chiles in the butter. Stir in the flour and cumin. Cook over low heat, stirring constantly for a minute or two. Add the corn and chicken stock, and bring to a simmer.
While the soup is simmering, mix the milk and cream cheese in a microwave safe bowl. Microwave for 2 minutes, stirring every few minutes, until the cheese has softened. Whisk smooth and add slowly to the simmering soup, stirring constantly. Heat through, being careful not to boil. Serve with chopped cilantro.