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Vegetable Cooking Spray 2 teaspoons olive oil 2 cups chopped onion 2 cups diced red bell pepper 2 tablespoons plus 2 teaspoons all-purpose flour 1 teaspoon ground cumin 1/4 teaspoon ground red pepper (optional) 1 pound round red potatoes, peeled and cubed (about 2 1/2 cups)	4 cups water 2 teaspoons chicken -flavored bouillon granules 4 cups frozen whole kernel corn, thawed 4 tablespoons canned chopped green chiles, drained 2 cups evaporated skim milk 1/2 teaspoon black pepper
Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and bell pepper, and saute 5 minutes, stirring frequently. Stir in flour, cumin, and ground red pepper, if desired; cook 1 minute. Add potatoes, water and bouillon granules; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender and liquid is thickened Add corn and remaining ingredients; bring mixture to a boil over medium heat Serve soup warm.
Yield: 12 1-cup servings Calories: 142 Protein: 6.4 g Fat: 1.8 g Carbohydrate: 27.5 g Cholesterol: 2 mg Sodium: 196 mg
(If this reduced fat chowder is too drastic a change for those of you used to cream in your chowder, substitute one cup evaporated whole milk for one of the cups of evaporated skim milk. This change will increase the fat content to 3.4 grants and the caloric content to 173 calories per serving.)