CSA Week 7: Spicy summer vegetable chowder

Spicy summer vegetable chowder with potatoes, onion, corn, green peppers, and green beans. Start by chopping up all the veggies into bite-sized piece so you can move quickly once you start. Also mince up a few cloves of garlic and some jalapeno. Begin by sauteeing the potatoes and onions together with some salt on medium for a few minutes. Then add the minced garlic and jalapano, a few tablespoons of butter, a few tablespoons of flour, and some cumin and chili powder. Cook for another few minutes to make a roux. Then toss in the green peppers and green beans and add enough vegetable stock to cover the veggies. Simmer on low for a few minutes, then toss in the corn and continue to simmer until the veggies are tender. Take it off the heat and add some half-and-half to make it creamy, and puree 1/4-1/2 of the soup if that's your style. Adjust the salt, add a bunch of cracked pepper, and enjoy!