Southwestern Corn Chowder

2 tablespoons olive oil

3 cloves garlic -- minced

1 red or green bell pepper -- chopped

1/2 cup onion -- chopped

3 tablespoons flour

1 16 oz. jar picante sauce

1 can vegetable broth

2 cans creamed corn

4 medium potatoes -- cooked & diced

1 can corn kernels

10 ounces salsa con queso

1 pint half and half*

In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft. A dd flour and cook 2 mins. on medium heat. Add Picante sauce, broth, and cream ed corn, and simmer 5 mins. Add potatoes and corn kernels. Add Salsa con Queso and half & half. Heat thoroughly. Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired.