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In a large saucepan cook onion in hot margarine or butter till tender but not brown. Stir in flour. Add water, potato, frozen corn, chili peppers, bouillon granules, and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender. Stir in milk and 2 tablespoons cilantro or parsley; heat through. To serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Crushed red pepper — pizza, pasta, aglio e olio, universal heat