Double Corn & Cheddar Chowder Apr 3, 2006 8:16:10 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Apr 3, 2006 8:16:10 GMT -6 Double Corn & Cheddar Chowder 1 TB margarine 1 cup chopped onion 2 TB all purpose flour 2-1/2 cups fat free reduced sodium chicken broth 1 can (16 oz.) cream style corn 1 cup frozen whole kernel corn 1/2 cup finely diced red bell pepper 1/2 tsp. Tabasco hot pepper sauce 3/4 cup (3 oz.) shredded sharp Cheddar cheese Ground black pepper 1. Melt margarine in large sauce pan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute. 2. Add chicken broth; bring to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and hot pepper sauce; bring to a simmer. Cover; simmer 15 minutes. 3. Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls; season to taste with black pepper. Yield: 6 servings.Nutrition Information:Calories 180, Calories from Fat 28%, Total Fat 6 g, Sat Fat 2 g, Cholesterol 10 mg, Carbs 28 g, Fiber 2 g, Protein 7 g, Sodium 498 mg. Diabetic Exchanges: 1-1/2 Starch, 1/2 Meat, 1 Fat.