HOWARD L. PUCKETT
Yield
5 servings (serving size: 1 1/2 cups chowder and 2 tablespoons cheese)

How to Make It

Step 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.

Step 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.

Ratings & Reviews

saltydog226's Review

saltydog226
February 18, 2013
N/A

ickycakes's Review

ickycakes
January 19, 2011
I thought this was a very tasty recipe. We topped our soup with shredded sharp cheddar. My boyfriend and kids don't eat cauliflower so I chopped it super fine. I didn't tell them it was in there until they were finished. Everyone enjoyed and I will certainly make this again!