Sweet and Spicy Corn and Bean Chowder

4 ears of corn

Cook the corn, cut it off the cobs (don't forget to chew on the cobs - what's left behind is the best part!) Save the corn water for soup broth.

1 can drained, rinsed black or navy beans

Or - ⅔c dry beans soaked and cooked

2T butter

2 carrots

2 ribs of celery

1 med. sweet onion

⅓ red or orange pepper

¼ sm. head of purple cabbage

½c dry white wine

1T Penzey's Southwest Seasoning

1-2T powdered chicken bullion

2t powdered cumin

½t black pepper

4c corn water
1c chopped parsley

corn and beans

⅓-½c flour

6-8oz. half and half or cream

Saute' the chopped vegetables in the butter.  Add the wine and simmer until the liquid is reduced.  Sprinkle on the seasonings and add the water and parsley.  Simmer for 45 minutes.  Stir in the corn and beans and flour, to thicken the broth, then return to a simmer.  Just before serving add the cream. . .Lin