Jalapeño-and-Corn Chowder

Jalapeño-and-Corn Chowder Recipe
HOWARD L. PUCKETT

Yield:

5 servings (serving size: 1 1/2 cups chowder and 2 tablespoons cheese)

Recipe from

Cooking Light

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note