Corn and Pepper Chowder

• 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

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.