Corn And Pepper Chowder

13 ingredients
1 steps

Ingredients

  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 tsp. canola oil
  • 3 Tbsp. all-purpose flour
  • 1/2 tsp. ground cumin
  • 2 c. water
  • 1 1/3 c. cubed potatoes
  • 1 tsp. chicken bouillon granules
  • 3/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 c. frozen corn
  • 1 (12 oz.) can fat-free evaporated milk
  • 1/4 c. minced fresh cilantro or parsley

Directions

  1. 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.

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