MEXICAN POTATO SOUP

"This spicy, chunky vegetable soup will warm you up without adding to your waistline!"

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.

Makes 4 servings