Chancery Restaurants Mexican Corn Chowder

1 gallon plus 2 cups water
6 tablespoons chicken base
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 1/4 teaspoons dried cumin
1 tablespoon vegetable oil or butter
1 tablespoon prepared garlic in oil
2 1/2 cups diced onions
1 cup diced green bell pepper
1 1/4 cups diced red bell pepper
2 cups sliced celery
4 cups diced potatoes (peeled)
10 ounces frozen corn, unthawed
1/2 bunch fresh cilantro, stems removed, chopped
1 1/4 cups (2 1/2 sticks) butter
2 cups flour
1 1/2 cups whipping cream
Crushed corn tortillas plus chopped fresh cilantro for garnish

Place water, base, salt, oregano, white red and cayenne peppers and cumin in large stockpot and bring to a boil.

In a pan, put vegetable oil, garlic, onion, red and green bell pepper and celery. Cook until tender. When done, add to stock and continue to simmer.

While stock is simmering, add potatoes, corn and cilantro. Cook five minutes.

While soup cooks make roux by melting butter in medium saute pan. Add flour gradually, mixing well to form a slurry-like mixture. Add roux to soup and cook 10 minutes mixing well so there are no lumps. Remove from heat, add cream and heat through. Top with crushed corn tortilla chips and chopped cilantro. Makes about 24 servings, 8 ounces each