Corn chowder tasty with cheese

Those thick, creamy soups we call chowders are comforting and welcome at this time of year. This recipe has Tex-Mex influences.

Southwestern Cheese and Corn Chowder

Recipe created for the Associated Press by 3-A-Day of Dairy

2 tablespoons butter

1 small onion, chopped

3 cups fat-free chicken broth

2 cups corn kernels

2 potatoes, peeled, cut into 1/2 -inch dice

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk

1 cup shredded 2 percent reduced-fat Cheddar cheese

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.

Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings, and simmer 10 minutes.

Cook’s note: You may garnish the chowder with crumbled turkey bacon and additional cheese if desired.

Yield: 6 servings.

Nutrition information per serving: 266 calories, 10 grams fat (5 grams saturated, 34 percent fat calories), 13 grams protein, 34 grams carbohydrate, 28 milligrams cholesterol, 4 grams dietary fiber, 715 milligrams sodium.