Potato-Corn Chowder

Ingredients

• Cooking spray
• 3/4 cup chopped green bell pepper
• 1/3 cup chopped onion
• 2 3/4 cups fat-free, less-sodium chicken broth
• 2 cups chopped red potato
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch
• 2 1/4 cups fat-free milk
• 2 1/4 cups frozen whole-kernel corn
• 1 (2-ounce) jar diced pimiento, drained

Preparation

1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green bell pepper and onion; sauté 5 minutes or until 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.
2. Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly. Stir in corn and diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened. Serve immediately.