Corn Chowder

By dhoffmanlatter

Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 tablespoon canola oil
• 3 cups frozen corn
• 1 14-ounce can fat-free chicken broth
• 1 cup cubed, peeled potato
• 2 tablespoons flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper
• 1 1/2 cups 1 percent milk
• 1 cup reduced-fat shredded white cheddar cheese
• 2 slices cooked bacon, crumbled

Preparation

Step 1

In a large saucepan, cook onion and pepper in hot canola oil until onion is softened. Stir in corn, broth and potato. Bring to boil; reduce heat to low. Stirring occasionally, cover and simmer 10 to 15 minutes or until vegetables are tender. In a small bowl, combine flour, salt and pepper. Stir milk into flour mixture, then add to corn mixture in the pan. Cook and stir until slightly thickened and bubbly. Cook and stir an additional 1 minute. Stir in cheese; heat until melted and smooth. Top each serving with bacon and parsley.