Spicy Corn Chowder
Serve with a green salad and crusty bread.

Servings: 8

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 teaspoons olive oil
• 1 - 14.5 ounce can fat-free chicken broth
• 2 large red potatoes, cubed
• 1 jalapeno pepper, chopped *
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes *
• 3 cups frozen corn
• 4 green onions, chopped
• 3 cups 2% milk, divided
• 1/4 cup all-purpose flour

In a large saucepan, sauté onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.

Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.

Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

COOKS NOTE: When seeding hot peppers, use rubber or plastic gloves to protect your hands.

*For those who like it less spicy, just reduce the amount of jalapeno and red pepper flakes to taste.

Per Serving: 156 Calories; 4g Fat (18.4% calories from fat); 1g Saturated Fat; 8g Protein; 27g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 306mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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