Potato-Corn Chowder

• 3/4 c. chopped green pepper
• 1/3 c. chopped onion
• vegetable cooking spray
• 2 3/4 c. fat-free chicken broth
• 1 1/2 c. finely chopped potatoes
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. cornstarch
• 2 1/4 c. skim milk
• 2 1/4 c. frozen whole kernel corn
• 1 (2 oz.) jar chopped pimiento

1. Cook green pepper and onion in a saucepan sprayed with vegetable cooking spray over medium heat, stirring constantly, for 5 minutes or until tender.
2. Stir in broth, potatoes, salt and pepper.
3. Bring to boil, reduce heat and simmer 5 to 7 minutes, or until potatoes are tender.
4. Combine cornstarch and milk; stir until smooth.
5. Gradually add to potato mixture; stir constantly. Stir in corn and pimiento.
6. Bring to boil over medium heat.
7. Cook for 1 minute, or until thickened, stirring constantly.
8. Serve immediately.
9. Yields 6 cups.

green pepper, onion, vegetable cooking spray, chicken broth, potatoes, salt, pepper, cornstarch, milk, kernel corn, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333173 (may not work)