Creamy corn chowder

2/3 cup low-fat milk
1 1/2 tablespoons cornstarch
1 16-ounce bag frozen combination broccoli, corn and red peppers (cut up any large pieces)
1 15-ounce can cream-style corn
1/2 cup thinly sliced scallions
1 cup canned chicken broth
1/2 teaspoon cumin
1/4 teaspoon pepper (or to taste)

In a large saucepan, dissolve cornstarch in milk. Add all vegetables, broth and cumin. Bring to boil, stirring often. Reduce heat to medium-low. Simmer until vegetables are tender, 10 minutes. Add pepper; serve.