Corn And Pepper Chowder

• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 cup chopped sweet red pepper
• 1 Tablespoon plus 2 teaspoons flour
• 1/2 teaspoon ground cumin
• 2 cups water
• 1 1/3 cups peeled, cubed round red potato
• 1 teaspoon chicken bouillon granules
• 2 cups frozen whole kernel corn, thawed
• 1 cup evaporated skimmed milk
• 2 Tablespoons canned chopped green chiles, drained
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper
• Fresh cilantro sprigs (optional)

1. 1) Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and chopped red pepper; cook until tender.
2. 2) Stir in flour and cumin; cook 1 minute. Add water, potato, and bouillon granules. Bring to a boil, stirring frequently. Cover, reduce heat, and simmer 10 minutes or until potato is tender and liquid is thickened.
3. 3) Add corn and next 4 ingredients; cook over medium heat 5 additional minutes or until thoroughly heated.
4. 4) To serve, ladle chowder into individual soup bowls. Garnish each serving with a fresh cilantro sprig, if desird

vegetable cooking spray, olive oil, onion, sweet red pepper, flour, ground cumin, water, chicken bouillon granules, kernel corn, milk, green chiles, pepper, ground red pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/corn-and-pepper-chowder-52427131 (may not work)