Jalapeño-and-Corn Chowder is a vegetarian soup. This recipe serves 5. One serving contains 236 calories, 12g of protein, and 9g of fat. If you have vegetable broth, pepper, whole-kernel corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Coat a large saucepan with cooking spray; place over medium heat until hot.
Add onion; saut 5 minutes or until tender.
Add broth and the next 5 ingredients (broth through jalapeo pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
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 jalapeo pepper. Ladle into individual bowls; sprinkle with cheese.