Ingredients
1 large onion, chopped1 medium sweet red pepper, chopped1 teaspoon canola oil3 tablespoons all-purpose flour1/2 teaspoon ground cumin2 cups water1-1/3 cups cubed potatoes1 teaspoon chicken bouillon granules3/4 teaspoon salt1/4 teaspoon white pepper2 cups frozen corn1 can (12 ounces) fat-free evaporated milk1/4 cup minced fresh cilantro
Preparation
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.
