Corn And Pepper Chowder

• 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

1. 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.

onion, sweet red pepper, canola oil, flour, ground cumin, water, potatoes, chicken bouillon granules, salt, white pepper, frozen corn, milk, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96853 (may not work)