Corn And Pepper Chowder
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Canned vegetable broth/Canned chicken broth||1 Cup (16 tbs)|
|Peeled diced potato||1 1⁄4 Cup (20 tbs)|
|Frozen whole kernel corn||2 Cup (32 tbs)|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Canned chopped green chiles||2 Tablespoon, drained|
Coat a large Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Saute 5 minutes or until vegetables are tender.
Stir flour, cumin, and ground red pepper into sauteed vegetables; cook 1 minute, stirring constantly.
Gradually stir in water; add vegetable broth and potato.
Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer 10 minutes or until potato is tender and mixture is thickened.
Add corn and remaining ingredients; cook until thoroughly heated, stirring occasionally.