Caribbean Fish Chowder

3 tablespoons oil
1 teaspoon cumin
1 teaspoon dried thyme
1 white onion, diced
1/2 green bell pepper, seeded and diced
1 sweet potato, diced
2-3 green chilies, seeded and very finely chopped
1 garlic clove, chopped very finely
4 cups vegetable or veggie chicken stock
salt and pepper
14 ounce red snapper files, cut into chunks
1/4 cup frozen peas
3 tablespoons frozen corn kernels
1/2 cup light cream
3 tablespoons fresh cilantro

Heat oil with the cumin and thyme in large pan over medium heat.
Add onion, bell pepper, sweet potato, chilies, and garlic. Cook, stirring, for one minute.
Reduce heat to medium low. Cover and cook for 10 minutes or until beginning to soften.
Pour in the stock. SEason generously with salt and pepper. Bring to boil then cover and simmer over medium low heat for 20 minutes.
Add fish, peas, corn, and cream. Cook, uncovered, for 7-10 minutes, or unti lthe fish is cooked.
Stir in cilantro just before serving.