Corn And Green Chile Soup

• 16 ounces frozen whole-kernel corn, thawed
• 12 ounces fat-free evaporated milk
• 2 ounces chopped green chiles, drained
• 1/4 to 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne (optional)
• 1/2 medium red bell pepper, finely chopped (optional)
• 3 medium green onions, finely chopped
• 2 teaspoons light tub margarine
• 1/4 cup shredded fat-free sharp Cheddar cheese

1. In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
2. Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
3. Cooking tip on thawing frozen vegetables:
4. To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.

corn, milk, green chiles, ground cumin, pepper, cayenne, red bell pepper, green onions, margarine, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/corn-and-green-chile-soup-51186630 (may not work)