|Cooking spray||1 Tablespoon|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Canned reduced sodium chicken broth||2 3⁄4 Cup (44 tbs), undiluted|
|Red potato||2 Cup (32 tbs), chopped|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Skim milk||2 1⁄4 Cup (36 tbs)|
|Frozen whole kernel corn||2 1⁄4 Cup (36 tbs)|
|Diced pimiento||2 Ounce (1 Jar)|
Place a medium saucepan coated with cooking spray over medium-high heat.
Add green pepper and onion; cook, stirring constantly, 5 minutes, or until vegetables are tender.
Stir in broth and next 3 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.
Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly.
Stir in corn and pimiento; bring to a boil over medium heat, stirring constantly.
Cook, stirring constantly, 1 minute or until mixture is thickened.