Southwestern Cheese and Corn Chowder



Prep time:
15 min

Cook time:
20 min

6 servings


2 tablespoon butter
1 small onion chopped
3 cups fat free chicken broth
2 cups fresh corn
2 potatoes, peeled, cut into 1/2-inch dice
1 small red pepper, diced
1 rib celery, sliced
2 cups lowfat milk
1 cup shredded 2% reduced fat Cheddar cheese
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 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.

Note: May garnish with crumbled turkey bacon and additional cheese if desired.

Nutrition Information:

Calories: 266
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 28 mg
Sodium: 715 mg
Calcium: 26% Daily Value
Protein: 13 g
Carbohydrates: 34 g
Dietary Fiber: 4 g

Recipe Source:

Recipe created by 3-A-Dayâ„¢ of Dairy