Vegetarian Homestyle Cooking: Jeanne Tiberio, MS, RD.
4 medium potatoes, peeled and cubed
1 tablespoon canola or olive oil
1/2 large green or red pepper, chopped
1/2 cup chopped onion
1 cup vegetable broth
1 8-ounce package frozen corn
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 1/2 cups skim milk
2 tablespoons flour
1 12 ounce can of evaporated skim milk
fresh chopped cilantro (optional)
1. Microwave the potatoes 3 or 4 minutes, until they cut easily, but are not fully cooked.
2. In a large soup pot, saute green pepper and onion in oil until tender. Add broth, corn, potatoes, cumin and pepper.
3. Cook ten minutes more. Meanwhile, pour 1 1/2 cups milk into bowl; whisk in flour until well blended. Add evaporated milk and mix well. Slowly pour into saucepan.
4. Cook on low heat for 7 to 10 minutes, stirring constantly until mixture thickens slightly. Sprinkle cilantro on top of each bowl, if desired.
Fat= 4 grams