Jalapeño-and-Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
vegetable cooking spray |
1 cup chopped onion |
1 cup canned vegetable broth |
1 cup chopped cauliflower |
1/2 cup sliced carrot |
1/2 cup sliced celery |
1/2 cup (1/2-inch) sliced green beans |
1 jalapeño pepper, cut in half lengthwise |
1/4 cup all-purpose flour |
3 cups 2% low-fat milk |
1/4 teaspoon white pepper |
dash of ground red pepper |
1 (11-ounce) can whole-kernel corn, drained |
2/3 cup (2 2/3 ounces) shredded sharp cheddar cheese |
Directions:
1. Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeño pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
2. Place flour in a medium bowl. Gradually add milk, stirring with a wire whisk until blended. Add milk mixture, white pepper, red pepper, and corn to pan; stir well. Cook over medium heat 7 minutes or until thickened, stirring constantly. Discard jalapeño pepper. Ladle into individual bowls; sprinkle with cheese.
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