Jalapeño-and-Corn Chowder

HOWARD L. PUCKETT

Yield: 5 servings (serving size: 1 1/2 cups chowder and 2 tablespoons cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 33%
  • Fat: 8.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.9g
  • Carbohydrate: 29.4g
  • Fiber: 2.5g
  • Cholesterol: 28mg
  • Iron: 1.1mg
  • Sodium: 533mg
  • Calcium: 317mg

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

  1. 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.
  2. 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.
My Notes

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

Add Note

Jalapeño-and-Corn Chowder Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy