Corn And Pepper Chowder

Name: Corn And Pepper Chowder
Ingredients: Vegetable cooking spray; 1 teaspoon olive oil; 1 cup chopped onion; 1 cup chopped sweet red pepper; 1 Tablespoon plus 2 teaspoons flour; 1/2 teaspoon ground cumin; 2 cups water; 1 1/3 cups peeled, cubed round red potato; 1 teaspoon chicken bouillon granules; 2 cups frozen whole kernel corn, thawed; 1 cup evaporated skimmed milk; 2 Tablespoons canned chopped green chiles, drained; 1/4 teaspoon pepper; 1/8 teaspoon ground red pepper; Fresh cilantro sprigs (optional)

15 ingredients

1 steps

Ingredients

Vegetable cooking spray
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped sweet red pepper
1 Tablespoon plus 2 teaspoons flour
1/2 teaspoon ground cumin
2 cups water
1 1/3 cups peeled, cubed round red potato
1 teaspoon chicken bouillon granules
2 cups frozen whole kernel corn, thawed
1 cup evaporated skimmed milk
2 Tablespoons canned chopped green chiles, drained
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
Fresh cilantro sprigs (optional)

Directions

1

{"0":"1) Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and chopped red pepper; cook until tender.","2":"2) Stir in flour and cumin; cook 1 minute. Add water, potato, and bouillon granules. Bring to a boil, stirring frequently. Cover, reduce heat, and simmer 10 minutes or until potato is tender and liquid is thickened.","4":"3) Add corn and next 4 ingredients; cook over medium heat 5 additional minutes or until thoroughly heated.","6":"4) To serve, ladle chowder into individual soup bowls. Garnish each serving with a fresh cilantro sprig, if desird"}