2 tablespoons butter
1 small onion, chopped
3 cups fat-free chicken broth
2 cups fresh corn
2 potatoes, peeled, cut into ½-inch dice
1 small red pepper, diced
1 rib celery, sliced
2 cups low-fat milk
1 cup shredded 2 percent reduced-fat cheddar cheese
1/2 teaspoon cumin
½ teaspoon salt
½ teaspoon cayenne pepper
Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes.
Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce
heat and simmer covered 5 minutes or until potatoes are tender.
Remove 2 cups of soup and puree in blender or processor. Return to saucepan with
remaining soup. Stir in milk, cheese and seasonings, and simmer 10 minutes.
Makes 6 servings.
Note: You may garnish the chowder with crumbled turkey bacon and additional
cheese if desired.
PER SERVING: Cal 266 (34 fat) Fat 10 g (5 g sat) Fiber 4 g Chol 28 mg Sodium 715
mg Carb 34 g
