- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, finely chopped
- 1/2 cup canned or frozen corn kernels, thawed
- 1/2 small red bell pepper, finely chopped
- 1 (10 ounce) can condensed cream of celery soup, preferably reduced-fat
- 1 1/2 cups fat-free milk
- 1/4 cup chopped scallions
- Salt and freshly ground pepper to taste
- Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan 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.