Jalapeño-And-Corn Chowder

Name: Jalapeño-And-Corn Chowder
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 jalapeno 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

14 ingredients

2 steps

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 jalapeno 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; saute 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeno 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 jalapeno pepper. Ladle into individual bowls; sprinkle with cheese.