In a large soup pot, sauté onions with butter on medium heat for two minutes until they look translucent.
Add garlic, carrots, celery, and potatoes.
Continue to cook on medium heat for about 5 minutes until vegetables become slightly tender. Add bell pepper, roasted corn kernels, creamed corn, fire roasted tomatoes and cook for 2 more minutes.
Sprinkle flour over the mixture and combine thoroughly.
Add milk, half and half, limes, vegetable broth powder, salt, and cayenne.
Mix well making sure that flour is not clumpy.
Cover pot and allow to simmer on low for 30 minutes.
Add cilantro and serve.
Recipe by Chef Times Two at https://www.cheftimestwo.com/southwestern-corn-chowder/