Nutritional Information
Calories
233
Caloriesfromfat
33 %
Fat
8.6 g
Satfat
5 g
Monofat
2.3 g
Polyfat
0.5 g
Protein
11.9 g
Carbohydrate
29.4 g
Fiber
2.5 g
Cholesterol
28 mg
Iron
1.1 mg
Sodium
533 mg
Calcium
317 mg
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
jalapeño 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
Preparation
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeño pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
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 jalapeño pepper. Ladle into individual bowls; sprinkle with cheese.
Note:
November 1995
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