Mexican Potato Soup

1 large baking potato, peeled, cubed
2 cups fat-free half-and-half
1 cup corn kernels
1/2 small red bell pepper, finely chopped
2 tsps. minced jalapeño, seeds and veins removed
1/2 cup water1
1/2 tsps. ground cumin
1/2 tsp. chili powderSalt 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 to 20 minutes. Add cilantro. Serve.