Southwestern Cheese and Corn Chowder

Give creamy corn chowder a Southwestern flair with cheese, onion, bell pepper, cumin and cayenne pepper.

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PREP TIME: 15 minutes

COOK TIME: 20 minutes

SERVINGS: 6

TOTAL TIME: 35 minutes

Ingredients

2 tablespoon butter

1 small onion, chopped

3 cups fat-free chicken broth

2 cups fresh corn kernels

2 potatoes, peeled and cut into 1⁄2-inch dice

1 small red pepper, diced

1 rib celery sliced

2 cups milk

1 cup shredded 2% Cheddar cheese

1⁄2 teaspoon cumin

1⁄2 teaspoon salt

1⁄2 teaspoon cayenne pepper

Additional shredded cheese (optional)

Crumbled turkey bacon (optional)

Notes

Source of recipe: 3-A-Day of Dairy

Related Recipes

White Bean Corn Chowder

Easy Skillet Creamed Corn

Cheesy Corn Fritters

Instructions

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. Garnish with crumbled turkey bacon and additional cheese, if desired.