Corn Chowder

Name: Corn Chowder
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

11 ingredients

3 steps

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.