• 1 lb frozen sweet corn
• 2oz butter
• 2oz red chili powder
• 2ea red, orange or yellow bell peppers
• 2ea jalapenos
• 2oz light olive oil
• 1pt fat free skim milk
• 2ea 14oz cans cream of mushroom soup (98% fat free)

1. Place corn on a cookie sheet and spread out evenly. Place in a 350 degree oven and roast until partially brown.
2. Devein and seed the bell peppers and jalapenos. Cut into strips. Coat them lightly with the olive oil and roast in a 350 degree oven.
3. Add butter to pot and add the roasted corn. Saute corn in butter until warmed through then add chili powder. Let incorporate and turn off the heat.
4. Take 1/2 of the bell pepper slices and dice very small then, set aside.
5. Add 1/2 cooked corn mixture; remaining bell pepper and milk to a blender. Blend until smooth.
6. Return blended mixture to the pot; add the cream soup and turn the heat back on. Simmer the chowder until completely blended and warmed through.
7. Season to taste with salt and pepper. Serve topped with the diced bell peppers.

This is a recipe for those days when you've got a few bell peppers; some frozen corn; a few jalapenos and some canned soup in the pantry -- and nothing else. Or, if you just feel like having a smoky, spicy vegetable cream soup! This is a healthy choice with a punch!