Jalapeno and Corn Chowder

Not sure exactly where this recipe is from. It was printed on a piece of paper, dated 1/96, and stuck in one of my favorite recipe books, Thought I'd post it here so I don't lose it! Bread bowls are great for this soup, which is a family favorite.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup onion, chopped
• 1  cup vegetable broth (or chicken broth)
• 1  cup  fresh cauliflower, chopped
• 1⁄2 cup carrot, thinly sliced
• 1⁄2 cup celery, thinly sliced
• 1⁄2 cup fresh green beans, 1/2 inch slices
• 1  jalapeno, cut in half, lengthwise
• 1⁄4 cup all-purpose flour
• 3  cups low-fat milk (2%)
• 1⁄4 teaspoon white pepper
•  cayenne pepper, a dash
• 1 (11 ounce) can whole kernel corn, drained
• 2⁄3 cup sharp cheddar cheese, shredded, as garnish
•  tony's  seasoning, to taste

Directions

1. Coat a large saucepan with cooking spray; place over medium heat until hot.
2. Add onions, saute 5 minutes, or til tender, but not browned.
3. Add broth and next 5 ingredients ( broth through jalapeno); bring to a boil.
4. Cover, reduce heat, and simmer for 20 minutes, or until vegetables are tender.
5. Place flour in a medium bowl.
6. Gradually add milk, stirring with a whisk until blended.
7. Add milk mixture, white pepper, red pepper,Tony's seasoning to taste, and corn to pan and stir well.
8. Cook over medium heat about 7 minutes or until thickened, stirring constantly.
9. Discard jalapeno pepper and ladle into bowls, sprinkling each serving with some cheddar cheese.