Santa Fe Seafood Stew

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2 tablespoons olive oil

2 onions, chopped

2 cloves garlic, minced

1 teaspoon chili powder

6 cups chicken broth

2 russet potatoes, cubed

1 chipotle chile pepper, seeded and minced

1 pound sea scallops

2 cups fresh or frozen and thawed corn kernels

3/4 cup chopped roasted sweet red peppers

1/4 cup unbleached all purpose flour

2 cups milk

1/2 cup chopped fresh cilantro

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