Corn & Pepper Chowder

http://www.eatingwell.com/recipes/corn_pepper_chowder.html

From EatingWell:  March/April 1995

Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.

3 servings, 1 1/3 cups each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 clove garlic, finely chopped
• 1/2 cup canned or frozen corn kernels, thawed
• 1/2 small red bell pepper, finely chopped
• 1 10-ounce can condensed cream of celery soup, preferably reduced-fat
• 1 1/2 cups fat-free milk
• 1/4 cup chopped scallions
• Salt & freshly ground pepper to taste

Preparation

1. Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
2. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.

Nutrition

Per serving : 122 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 6 mg Cholesterol; 20 g Carbohydrates; 6 g Protein; 2 g Fiber; 764 mg Sodium; 324 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 reduced-fat milk