Corn Chowder

Ingredients

• 2 tablespoons celery diced
• 10.5 ounce chicken broth low-sodium canned
• 1 cup whole-kernel corn frozen divided thawed
• 2 tablespoons onion chopped
• 0.5 cup potatoes diced
• 2 tablespoons bell pepper sweet red chopped
• 0.1 teaspoon salt 
• 1 ounce sharp cheddar cheese shredded reduced-fat
• 1 cup skim milk 
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot.
2. Add sweet red pepper, onion, and celery; saute 1 minute or until tender.
3. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
4. Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered.
5. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides.
6. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
7. To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.