Spicy Mexican Corn Chowder Recipe - BettyCrocker.com

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions (2 medium)
• 4 medium poblano chiles, seeded, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeño chile, finely chopped
• 4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
• 2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
• 3 teaspoons ground ancho chile pepper
• 1 1/2 teaspoons salt
• 1 tablespoon Gold Medal™ all-purpose flour
• 2 tablespoons water
• 1 bag (12 oz) frozen corn, thawed
• 1 cup whipping cream
• 2 slices bacon, crisply cooked, crumbled, if desired
• Chopped fresh cilantro, if desired