Double Corn and Cheddar Chowder

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: 25 mins
• 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.