Corn and Cheddar Chowder

Submitted by: Paulette Emberley
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

1 cup chopped onion
1 tbsp margarine
2 tbsps flour
2 1/2 cups fat free, reduced sodium chicken broth
1 cup frozen whole corn kernel
1 can cream corn (16 oz)
1/2 cup diced red pepper
1/2 tsp hot pepper sauce
3 oz shredded sharp cheddar cheese
Freshly ground pepper (optional)
Cook onion in margarine in a large saucepan over medium heat. Sprinkle with flour, stir and cook 1 minute. Add broth; bring to boil stirring frequently. Add whole and creamed corn, pepper and pepper sauce. Cover, simmer for 15 minutes. Remove from heat. Stir in cheese gradually until melted. Ladle into soup bowls. Sprinkle with black pepper (optional).

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