Ingredients

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)

Preparation

  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. 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. Add corn and next 4 ingredients; cook over medium heat 5 additional minutes or until thoroughly heated.

  4. To serve, ladle chowder into individual soup bowls. Garnish each serving with a fresh cilantro sprig, if desird