Southwestern-style corn chowder is bright with color and seasoning from the Southwest Seasoning, jalapeño pepper, black beans and cilantro.
Melt butter in large saucepan on medium heat. Add corn; cook and stir 5 minutes or until lightly browned. Add onion, bell pepper, jalapeño pepper and Seasoning; cook and stir 2 minutes or until onion and peppers are tender
Sprinkle with flour; cook and stir 2 minutes
Gradually stir in milk and stock. Bring to boil. Stir in beans. Reduce heat to low; simmer 5 minutes. Ladle into soup bowls. Garnish with cilantro