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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
vegetable cooking spray |
2 tablespoons chopped sweet red pepper |
2 tablespoons chopped onion |
2 tablespoons diced celery |
1/2 cup diced potato |
1/8 teaspoon salt |
1 (10 1/2-ounce) can low-sodium chicken broth |
2 tablespoons yellow cornmeal |
1 cup skim milk |
1 cup frozen whole-kernel corn, thawed and divided |
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
2. Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
3. To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.
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