Jalapeño-and-Corn Chowder

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.