Potato Corn Chowder - cooking recipe

Ingredients

3/4 c. green bell peppers, chopped
2 3/4 c. low-fat chicken broth
1 tsp. salt
1/4 c. cornstarch
2 1/4 c. frozen whole kernel corn
1/3 c. onions, chopped
1 1/2 c. potatoes, finely chopped
1 tsp. pepper
2 1/4 c. skim milk
2 oz. jar chopped pimento

Preparation

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