Recipe

Southwestern Cheese and Corn Chowder

April 03, 2016
makes 6 servings
prep time 15 min
cook time 20 min

Ingredients

  • 2 tablespoon butter
  • 1 small onion chopped
  • 3 cups fat free chicken broth
  • 2 cups fresh corn
  • 2 potatoes, peeled, cut into 1/2-inch dice
  • 1 small red pepper, diced
  • 1 rib celery, sliced
  • 2 cups lowfat milk
  • 1 cup shredded 2% reduced fat Cheddar cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper

Instructions

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.

Note: May garnish with crumbled turkey bacon and additional cheese if desired.

Southwestern Cheese and Corn Chowder

PT15M PT20M PT35M Serves 6 Ingredients: 2 tablespoon butter, 1 small onion chopped, 3 cups fat free chicken broth, 2 cups fresh corn, 2 potatoes, peeled, cut into 1/2-inch dice, 1 small red pepper, diced, 1 rib celery, sliced, 2 cups lowfat milk, 1 cup shredded 2% reduced fat Cheddar cheese, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper,

nutritional facts

Per serving

Calories 266

Total Fat 10 g

Saturated Fat 5 g

Cholesterol 28 mg

Sodium 715 mg

Total Carbohydrate 34 g

Dietary Fiber 4 g

Protein 13 g

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