Double Corn and Cheddar Chowder

Submitted by Lady D.

"Delicious fall and winter-time soup. I got this from the Light Cooking book. Because my mom is the only one in the family who likes onions, we cut back to about 3/4 c, but it didn't really change the soup. Any of the ingredients in here could be added to or taken from to suit your own taste. :)"

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 tablespoon margarine
• 1 cup onion (chopped)
• 2 tablespoons flour
• 2 1⁄2 cups reduced-sodium fat-free chicken broth
• 1 (16 ounce) can creamed corn
• 1 cup frozen corn
• 1⁄2 cup red bell pepper (diced)
• 1⁄2 teaspoon hot pepper sauce
• 1⁄4 cup shredded sharp cheddar cheese

directions

1. Melt margarine in large saucepan over medium heat.
2. Add onion; cook and stir for 5 minutes.
3. Add chicken broth; bring to boil, stirring frequently.
4. Add cream corn, corn kernels, bell pepper, and pepper sauce.
5. Bring to simmer.
6. Cover and simmer for 15 min.
7. Remove from heat; gradually stir in cheese until melted.

Reviews

[Narie]

I just found this recipe in a diabetic cookbook and made it today. My husband raved about it. I omitted the onions as we don't like them and just made a roue with the butter and flour and some veggie broth first before adding in the rest of the broth to boil. I used 3/4 cup of cheese instead of the 1/4 cup the recipe called for. Excellent and easy corn chowder!