Southwestern Cheese and Corn Chowder

Source: 3-A-Day of Dairy

(Preparation 15 minutes, cooking time 20 minutes)
2 tablespoon butter
1 small onion, chopped
3 cups fat-free chicken broth
2 cups fresh corn
2 potatoes, peeled, cut into ½-inch dice
1 small red pepper, diced
1 rib celery, sliced
2 cups low-fat milk
1 cup shredded 2 percent reduced-fat Cheddar cheese
½ teaspoon cumin
½ teaspoon salt
½ teaspoon cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender. Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings, and simmer 10 minutes.

Cook’s note: You may garnish the chowder with crumbled turkey bacon and additional cheese if desired.
Makes 6 servings.