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Corn Chowder with Green Chili Peppers

1 cup of chopped sweet red or green peppers
1 cup of chopped onions
1 cup of cubed raw potatoes
1/2 cup of sliced carrots
1/2 cup of thinly sliced celery
2 tablespoons of canned diced green chili peppers
1 tablespoon of minced garlic
1 teaspoon of olive oil
2 tablespoons of all-purpose flour
1/2 teaspoon of ground cumin
6 cups of chicken stock
2 cups of whole kernel corn
1 cup of evaporated milk
3 tablespoons of minced fresh parsley or cilantro
1/4 teaspoon of ground black pepper

In a Dutch oven, combine the red or green peppers, onions, potatoes, carrots, celery, chili peppers, garlic, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the flour and cumin. Cook, stirring, for 2 minutes. Add the stock and corn. Bring to a boil. Reduce the heat to medium. Cover and cook 10 minutes, or until the potatoes are tender. Add the milk, parsley or cilantro, and black pepper. Stir to combine. Bring just to a boil. Serves 3 to 4.

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