Guest guest Posted March 25, 2000 Report Share Posted March 25, 2000 * Exported from MasterCook * Jalapeno- & -Corn Chowder Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 174 Serving Size : 5 Preparation Time :0:00 Categories : Vegetable Bean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 cup chopped onion 1 cup vegetable broth -- canned 1 cup chopped cauliflower 1/2 cup sliced carrot 1/2 cup sliced celery 1/2 cup sliced green beans 1 jalapeno pepper -- halved lengthwise 1/4 cup all-purpose flour 3 cups 2% low-fat milk 1/4 teaspoon white pepper 1 Dash ground red pepper 11 ounces whole-kernel corn -- drained 2/3 cup shredded sharp cheddar cheese -- (2-2/3 ounces) Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeno pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Place flour in a medium bowl. Gradually add milk, stirring with a wire whisk until blended. Add milk mixture, white pepper, red pepper, and corn to pan; stir well. Cook over medium heat 7 minutes or until thickened, stirring constantly. Discard jalapeno pepper. - - - - - - - - - - - - - - - - - - NOTES : To serve, ladle into individual bowls; sprinkle with cheese. Serving size: 1-1/2 cups chowder and 2 tablespoons cheese. Nutr. Assoc. : 0 0 0 268 0 0 3568 0 0 0 0 0 2873 0 Quote Link to comment Share on other sites More sharing options...
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