Confetti Corn Chowder

Melt butter in large soup pot over medium-high heat. Add onion, both bell peppers and garlic and saut until peppers are tender, about 15 minutes. Add broth, potatoes, 1/4 tsp. white pepper and cumin. Bring to boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.

Puree half of corn in processor. Add pureed corn, remaining corn, 1/3 cup milk, and cream to chowder. Simmer until flavors are blended, about 20 minutes. Season chowder to taste with salt and more white pepper, if desired. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently and thinning with more milk if necessary.)

Serves 6