Spicy Corn Chowder
1 medium onion,
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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