Potato-Corn Chowder - cooking recipe

Ingredients

3/4 c. chopped green pepper
1/3 c. chopped onion
vegetable cooking spray
2 3/4 c. fat-free chicken broth
1 1/2 c. finely chopped potatoes
1 tsp. salt
1/4 tsp. pepper
1/4 c. cornstarch
2 1/4 c. skim milk
2 1/4 c. frozen whole kernel corn
1 (2 oz.) jar chopped pimiento

Preparation

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