Corn And Pepper Chowder

13 ingredients
2 steps

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

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.
  2. 2
    Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.

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