Corn And Pepper Chowder - cooking recipe

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

Preparation

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.