Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Huddleston, Virginia.
INGREDIENTS
* 1 large onion, chopped * 1 medium sweet red pepper, chopped * 1 teaspoon canola oil * 3 tablespoons all-purpose flour * 1/2 teaspoon ground cumin * 2 cups water * 1-1/3 cups cubed potatoes * 1 teaspoon chicken bouillon granules * 3/4 teaspoon salt * 1/4 teaspoon white pepper * 2 cups frozen corn * 1 can (12 ounces) fat-free evaporated milk * 1/4 cup minced fresh cilantro or parsley
SERVINGS 6 CATEGORY Low Fat METHOD Other stovetop PREP 5 min. COOK 25 min. TOTAL 30 min.
DIRECTIONS
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.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 170 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 562 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
