Makes 6 servings

Ingredients

1 1/2 tsp canola oil
2 large onions, chopped
1 stalk celery, chopped
(1 red pepper, diced)
3 cloves garlic, minced
1/2 tsp ground cumin
3 1/2 cup chicken broth
2 cups corn kernels
1 potato, peeled and diced
2 tbs cornstarch
330g nonfat evaporated milk
Salt and pepper to taste

Method

1) Heat oil in saucepan over low heat. Add onions and cook for 5 mins. Add celery, bell pepper, garlic, cumin and cook for ~2-3 mins. Add broth and bring to a boil. Reduce heat to low and simmer, uncovered for ~10 mins.

2) Add corn and potato, return to a simmer and cook until all vegetables are tender (~5-10 mins). Place cornstarch in small bowl and slowly add evaporated milk, stirring until mixture is smooth. Stir into soup and return to simmer. Cook, stirring, until thickened (~2 mins). Season with salt and pepper. Serve.