Recipe: Mexican Corn Chowder

I haven't tried this yet, but I plan to as soon as i get my hands on some homegrown sweet corn.

Mexican Corn Chowder
Yield: 6 (10 ounce) servings

2 tablespoons reduced fat margarine
1 medium onion, chopped
3 tablespoons all purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
4 cups low fat milk
3 cups fresh corn cut from the cob or 1 16-ounce package frozen corn
1/2 cup fresh red pepper, diced
1/2 cup fresh green pepper, diced
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups shredded, reduced fat sharp cheddar cheese (6 ounces)
2 tablespoons chopped fresh cilantro

Melt margarine in a Dutch oven over medium heat. Add onion and cook about 5 minutes, until onion is crisp tender. Mix flour, cumin, garlic powder and coriander in a medium bowl; gradually stir in milk. Pour milk mixture in to Dutch oven. Stir in corn and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; mixture should thicken slightly. Remove from heat. Stir in one cup of the cheese until melted. Top each serving with the remaining cheese and some cilantro.