Country Style Corn Chowder
|Cooking spray||1 Tablespoon|
|Chopped red bell pepper||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Diced red potato||1⁄2 Cup (8 tbs)|
|Canned low salt chicken broth||15 3⁄4 Ounce (1 Can, 30% Less Such As Campbell's Healthy Request)|
|Yellow cornmeal||2 Tablespoon (Not Self-Rising Or Cornmeal Mix)|
|Fat||1 Cup (16 tbs)|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed and divided|
|Shredded reduced fat sharp cheddar cheese||1 Ounce (1/4 Cup)|
1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, pepper, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
2. Place commeal in a blender; process 1 minute or until powdered. Add milk and 1/2 cup corn; process until smooth. Add pureed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
3. Ladle soup into bowls, and sprinkle with cheese.