Southwestern Cheese and Corn Chowder
Ease: Moderate
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
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
Directions:
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.
Nutrition Information:
Calories: 266
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 28 mg
Sodium: 715 mg
Calcium: 26% Daily Value
Protein: 13 g
Carbohydrates: 34 g
Dietary Fiber: 4 g
Recipe Source:
Recipe created by 3-A-Day™ of Dairy
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Rating: 4.5 / 5.0
User reviews:
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June 28, 2010: I made this soup on a Friday night, and it was great. The recipe was fairly simple and made enough for my husband and me to have leftovers a few times over the weekend. Highly recommend!
Carol - Athens, GA
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