Double Corn & Cheddar Chowder

You'll swear you're in the heartland of the Midwest when indulging in this soup. So rich and creamy, your family and friends won't believe it's low in fat and cholesterol. Light beer can replace some of the broth to produce a truly authentic Wisconsin specialty.

Yield

Makes 6 servings

Ingredients

1	tablespoon margarine
1	cup chopped onion
2	tablespoons all-purpose flour
2-1/2	cups fat-free reduced-sodium chicken broth
1	can (16 ounces) cream-style corn
1	cup frozen whole kernel corn
1/2	cup finely diced red bell pepper
1/2	teaspoon hot pepper sauce
3/4	cup (3 ounces) shredded sharp Cheddar cheese
	Black pepper

Preparation

Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.
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.
Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls; season to taste with black pepper.