Pumpkin & Corn Chowder

Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 (14 1/2ounce) cans fat-free chicken broth (if making Vegetarian, use vegetable broth)
• 1 (15 1/4ounce) can  sweet corn, drained
• 1 (8 1/4ounce) can  cream-style corn
• 1⁄8 cup onion, finely chopped
• 1 (16 ounce) can pumpkin
• 1⁄2 cup skim milk
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon cayenne pepper (optional)

Directions

1. Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender.
2. Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil.
3. Reduce heat, cover and simmer another 5 minutes.
4. Add milk, pepper and cayenne and continue stirring until heated through.