Potato-Corn Chowder

Ingredients

• 0.3 teaspoon pepper black
• 2.3 cups whole-kernel corn frozen
• 0.3 cup cornstarch 
• 2.8 cups less-sodium chicken broth fat-free
• 2.3 cups milk fat-free
• 0.8 cup bell pepper green chopped
• 0.3 cup onion chopped
• 2 ounce pimientos diced drained
• 2 cups potatoes red chopped
• 0.5 teaspoon salt 

Equipment

• sauce pan

Directions

1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot.
2. Add chopped green bell pepper and onion; saut 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.
3. 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.
4. Serve immediately.