Cooking Light Corn Chowder - cooking recipe

Ingredients

1 1/2 tsp. vegetable oil
2 large onions, chopped
1 stalk celery, chopped
1 red pepper, diced
3 cloves garlic, minced
1/2 tsp. ground cumin
3 1/2 c. chicken stock
1 tsp. dried thyme
1 bay leaf
2 c. frozen corn kernels
1 large potato, peeled and diced
2 Tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
salt and pepper to taste
pinch of cayenne pepper

Preparation

In a large saucepan, heat oil. Add onions; cook for 5 minutes.
Add celery, red peppers, garlic and cumin.
Cook 2 to 3 minutes.
Add chicken stock, thyme and bay leaf.
Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes.
Add corn and potatoes; return to simmer and cook until vegetables are tender, 5 to 10 minutes. Place cornstarch in small bowl.
Slowly add evaporated milk, stirring until smooth.
Stir into soup. Cook, stirring, until thickened about 2 minutes. Discard bay leaf. Season with salt, pepper and cayenne.
Makes about 6 1/2 cups. Serves 6.