Cheddar Corn Chowder

• My pictures turned out el nasto, so you get the cheesy one from the Taste of Home website instead.  Also: this formatting is making me crazy tonight.  Bottom line: we LOVED this. It tastes rich and flavorful and is so delicious.
• 1 medium onion, chopped
• 1 cup diced sweet red pepper, divided
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 large potatoes, diced
• 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (I used cayenne)
• 1/8 teaspoon pepper
• 2 cups milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 4 green onions, thinly sliced

Saute onion and 1/2 cup red pepper in butter until tender. Stir in flour until blended; add broth and bring to boil. Cook and stir 1 minute, until thick.

Add potatoes, corn, mustard, paprika, salt, pepper (or cayenne) and pepper.  Return to boil, reduce heat. Simmer 15-20 minutes, until potatoes are tender.

Add milk and remaining red pepper. Cook and stir until soup boils. Remove from heat, add cheese and stir until melted.

Yields 8 servings (2 quarts)

1 cup = 272 calories, 12 g fat, 31 carb, 3 g fiber, 10 g protein

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