* Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 minced garlic clove to pan; sauté 2 minutes. Add 4 cups fat-free, less-sodium chicken broth and 2 cups frozen whole kernel corn, thawed. Bring to a boil, cook 10 minutes. Add 1 (6-ounce) package fresh baby spinach; cook until wilted.