Southwestern Cod Chowder

¾ c Chopped onion
1 Clove garlic, minced
¾ ts Ground cumin
¼ ts Dried red pepper flakes
2 tb All-purpose flour
29 oz broth
14 ½ oz Whole peeled tomatoes
½ c White wine
½ Green bell pepper *
½ sm Sweet potato **
½ lb Whitefish fillets ***
¾ c Frozen corn kernels
1 ½ ts Lime juice
Pepper to taste
Chopped fresh cilantro

* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod , cut into 2-inch chunks . Stir in onions, garlic, cumin and pepper flakes. Fry 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly, then gradually whisk in broth. Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper