1 teaspoon chili powder
1/2 teaspoon cumin
1 small clove garlic, minced
1/2 cup frozen corn kernels, thawed
1/2 small red bell pepper, finely chopped
1 (10-ounce) can cream of celery soup
2 cups milk
1/4 cup chopped green onions
Salt
Freshly ground black pepper to taste
In a dry, heavy saucepan, stir chili powder, cumin and garlic 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 green onions and season with salt and pepper.
Makes about 4 cups.