Spicy Corn Chowder with Cilantro

I adore corn chowder and at this time of year, the only question is which variation to make each time. The bolting cilantro in the garden inspired this one.

2-3 Tbsp olive oil
1 medium onion, finely chopped
2 lbs new potatoes, cubed
1/4 cup white flour
4 cups corn kernels (from around 5 ears; scrape the cobs to get all the juice)
1-2 hot peppers, seeded and minced
2 cups whole milk
1 cup chopped fresh cilantro
Salt and pepper to taste

Heat the olive oil in a soup pot. At the onion and saute for 2-3 minutes, then add the potatoes. Saute for another few minutes, then add the flour and stir to form a roux. Continue to cook over reduced heat for a couple minutes, stirring frequently, then add enough water to just cover the potatoes. Stir to blend the roux into the liquid, then partially cover and cook over medium-high heat until potatoes are tender (15 minutes or so).

When the potatoes are tender, add the corn and hot pepper and cook another few minutes. Add the milk, cilantro, salt, and pepper and remove from heat.

Serves 4-6.