Corn and Pepper Chowder

Ingredients:

1 teaspoon chili powder
1/2 teaspoon cumin
1 small clove garlic, minced
1/2 cup canned or frozen corn kernels, thawed
1/2 small red bell pepper, finely chopped
1 can (10 oz) reduced fat cream of celery soup
2 cups skim milk
1/4 cup chopped green onions
salt and freshly ground
black pepper to taste

Instructions:

In a dry, heavy saucepan, stir chili powder, cumin and garlic over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper. Makes about 4 cups.
Serves 3.