POTATO-CORN CHOWDER

By curly

Ingredients

• 1 Tbsp butter
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 cup water
• 1/8 tsp freshly ground pepper
• 1 16-oz can chicken broth with less salt
• 1 1/4 cups no-salt-added cream-style corn
• 1 cup instant mashed potato flakes
• 1 1/2 cups low-fat milk
• 3/4 cup (3 oz) shredded Cheddar cheese
• 1 Tbsp lemon juice
• Freshly ground pepper

Preparation

Step 1

Melt butter in a large saucepan. Add celery and onion; saute' 3 minutes or until crisp-tender. Add water, 1/8 tsp pepper and broth. Bring to a boil. Remove from heat; add corn and potato flakes, stirring until potato flakes are moistened. Stir in milk and cheese. Cook over medium heat 5 minutes or until cheese melts. Stir in lemon juice. Serve with freshly ground pepper.

Variations: Add a cup of diced or shredded cooked chicken to make this already satisfying soup even heartier.

For a Southwester kick: stir in a can (4.5 ounces) of diced green chilies with the onions, and garnish the finished soup with tortilla chips.