Southwestern Corn Chowder

Makes 9 cups

1 Onion, chopped
1 teaspoon minced garlic
1 green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
1/2 cup chopped celery
1/4 cup all-purpose flour
4 cups fat-free chicken broth or vegetable broth
2 cups peeled, diced sweet potatos
1 (1-pound) bag frozen corn
1-1/2 teaspoons ground cumin
1 cup fat-free half and half
Salt and pepper to taste
Shredded, reduced-fat Cheddar Cheese, optional
Chopped fresh cilantro, optional

In a large non-stick pot coated with non-stick cooking spary, saute the onion, garlic, green and red pepper, and celery over medium heat until tender, about 6 minutes. Stir in flour, stirring for 1 minute. Gradually add chicken broth, stirring to combine. Add sweet potato, corn, and cumin, bringing to a boil. Reduce heat and cook about 20 minutes or until the potatoes are tender. Stir in half and half and serve. Season with salt and pepper.

To prepare and eat now: Eat when ready with Cheddar cheese and cilantro.
To freeze: Cool to room temperature, then transfer to freezer containers, label and freeze. Recommended freezing time: up to 4 minutes.
To prepare after freezing: Remove from freezer to defrost. Reheat in a non-stick pot over a low heat. Alternately, you can reheat in the microwave. Serve with Cheddar cheese and cilantro.