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Cheddar Corn Chowder

TOTAL TIME: Prep: 20 min. Cook: 30 min. YIELD: 8 servings (2 quarts).
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!

Ingredients

  • 1 medium onion, chopped
  • 1 cup diced sweet red pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 large potatoes, diced
  • 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1-1/2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced

Directions

  • 1. In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
  • 2. Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • 3. Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

Nutrition Facts

1 cup: 272 calories, 12g fat (7g saturated fat), 37mg cholesterol, 605mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 10g protein.

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