Potato-Corn Chowder

Directions

1. 1
   Cook green pepper and onion in a saucepan sprayed with vegetable cooking spray over medium heat, stirring constantly, for 5 minutes or until tender.
2. 2
   Stir in broth, potatoes, salt and pepper.
3. 3
   Bring to boil, reduce heat and simmer 5 to 7 minutes, or until potatoes are tender.
4. 4
   Combine cornstarch and milk; stir until smooth.
5. 5
   Gradually add to potato mixture; stir constantly. Stir in corn and pimiento.
6. 6
   Bring to boil over medium heat.
7. 7
   Cook for 1 minute, or until thickened, stirring constantly.
8. 8
   Serve immediately.
9. 9
   Yields 6 cups.