Sheilah Kaufman: Hi! I am Sheilah Kaufman, and we're going to make chili corn chowder and we're using canola oil which is heart healthy and has a very high smoke point and is very versatile for cooking, baking, frying, anything you would need a good oil for.

These are the ingredients you will need. We're taking a quarter cup of canola oil and then we're going to add a large onion that we've sliced thin, add three garlic cloves, sliced, stir it around. The great thing about this recipe is everything just goes in pretty much as is. There is nothing fancy going on here.

Now we're going to add a large red pepper that we seed it. We're going to stir it around. We're taking three potatoes and slice them thin and we're just going to stir this maybe 3 to 5 minutes until the onion really begins to wilt. Now we're going to add four cups chicken broth. Now we're going to add cumin.

You're going to make sure that you stir really good to get that cumin all-around. Now that the broth and the cumin have been cooking for ten minutes, we're going to add the corn, cilantro, and two cans of chopped green chilies. You want to mix it really well. Now we're going to add a teaspoon of salt and freshly ground pepper.

Now you really, really want to mix this good. We just want everything to heat through. Now we're going to puree this with the food processor; it's been cooking for about 20-25 minutes. If you don't want to use a food processor, you can use an immersion blender.

If you're using the food processor, remember to take the little core out of the lid so that the steam can escape. Now you can have this as chunky as you want. Remember, you don't want this smooth; you want it chunky and if you want, before serving, you can sprinkle a little extra cilantro on top. You're really going to love this dish.