Corn and Pepper Chowder

By dashy_65

Ingredients

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 teaspoon canola oil
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 2 cups water
• 1-1/3 cups cubed potatoes
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 cups frozen corn
• 1 can (12 ounces) fat-free evaporated milk
• 1/4 cup minced fresh cilantro

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro. Yield: 6 servings.

170 cal, 2g fat, 562mg sodium, 33g carb, 3g fiber