Jalapeño-and-Corn Chowder

Name: Jalapeño-and-Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 118 milliliters sliced carrot; 237 milliliters chopped cauliflower; 118 milliliters sliced celery; 312 grams whole-kernel corn, drained; 59 milliliters all-purpose flour; 118 milliliters (1/2-inch) sliced green beans; 1 Dash ground red pepper; 1 jalapeño pepper, cut in half lengthwise; 710 milliliters 2% low-fat milk; 237 milliliters chopped onion; 76 grams 2/3 cup shredded sharp cheddar cheese; 237 milliliters canned vegetable broth; 0 teaspoons white pepper

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.

Instructions

Coat a large saucepan with cooking spray; place over medium heat until hot.

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Cooking Spray

Equipment you will use

Sauce Pan

Add onion; saut 5 minutes or until tender.

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Onion

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.

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Vegetable

Pepper

Broth

Place flour in a medium bowl. Gradually add milk, stirring with a wire whisk until blended.

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All Purpose Flour

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

White Pepper