Mexican Potato Soup

1 large baking potato, peeled and cubed

2 cups fat free half and half

1 cup corn kernels

1/2 small red bell pepper, finely chopped

2 tsp minced jalapeno, seed and vein removed

1/2 cup water

1 1/2 tsp ground cumin

1/2 tsp chili powder

Salt and freshly ground black pepper, to taste

Tabasco, to taste

1 cup fresh cilantro, chopped

In a medium saucepan, combine all ingredients except

cilantro. Simmer, covered, until potatoes are done,

15-20 minutes. Add cilantro and serve. Makes 4 cups.