- 1 large baking potato, peeled and cubed
- 1 cup corn kernels, fresh preferred
- 1/2 small red bell pepper, finely chopped
- 2 teaspoons minced jalapeno, seeds and veins removed
- 2 cups fat free half-and-half
- 1/2 cup water
- 1 1/2 teaspoons ground cumin, or to taste
- 1/2 teaspoon chili powder, or to taste
- Salt and freshly ground black pepper to taste
- Tabasco to taste
- 1 cup fresh cilantro, chopped
- In a medium saucepan combine potatoes, half and half, corn, red pepper, cumin, chili powder, salt and pepper and simmer covered until potatoes are done, 15 -20 minutes. Remove from heat. Add cilantro. Ladle into bowls.