Southwestern Cheese and Corn Chowder

Name: Southwestern Cheese and Corn Chowder
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 3 cups fat-free chicken broth; 2 cups fresh corn; 2 potatoes, peeled and cut into 1/2-inch dices; 1 small red pepper, diced; 1 rib celery, sliced; 2 cups low-fat milk; 1 cup shredded 2% reduced-fat Cheddar cheese; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper

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1Made this recipe

Serves: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

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Ingredients

2 tablespoons butter

1 small onion, chopped

3 cups fat-free chicken broth

2 cups fresh corn

2 potatoes, peeled and cut into 1/2-inch dices

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk

1 cup shredded 2% reduced-fat Cheddar cheese

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Preparation

01Melt butter in a large saucepan.

02Add onion and cook until tender, for approximately 5 minutes.

03Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered for approximately 5 minutes, or until potatoes are tender.

04Remove 2 cups of soup and puree in blender or processor.

05Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer for 10 minutes.