Instructions: 1. In 2-quart saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.

2. Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with wire whisk until smooth.

3. Stir remaining 2 cups milk into chowder. Add flour mixture; mix well. Cook over medium heat until bubbly and thickened, stirring constantly.

HEAT TIP: Adjust the spiciness of this recipe with the amount of chipotle chile you add. For very mild chowder, use only 1/2 teaspoon chopped chile. For spicy chowder, add 1/2 teaspoon of the adobo sauce.

Serving Ideas : Garnish with a red chile pepper flower: make 8 Petal slices - anchored from the stem end and cut through the tip. Core. Place in ice water.

Yield: 5 cups

NOTES : CHIPOTLE chiles are dried smoked jalapeno chiles. They can be purchased dried or canned in ADOBO sauce, a paste-like sauce made from ground dried chiles, vinegar and herbs. Chipotles add smoky and spicy flavor to chilies, soups or stews. Once canned chipotle chiles in adobo sauce are opened, they should be refrigerated. Transfer chiles and sauce to a glass container, cover and refrigerate it. For longer storage, seal chiles and sauce in a freezer-safe glass or plastic container and freeze.

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