Hot chowder warms cold hands, toes

Associated Press

Those thick, creamy soups we call chowders are comforting and welcome at this time of year. Even nicer is that they don't need long to make, even from scratch -- just check out the following recipe for a tasty cheese and corn version.

This chowder can be ready in little more than half an hour, has lively seasoning that evokes Tex-Mex influences, and includes low-fat dairy ingredients for nutrition value.

Southwestern cheese and corn chowder

(Preparation 15 minutes, cooking time 20 minutes)

2 tablespoon butter

1 small onion, chopped

3 cups fat-free chicken broth

2 cups fresh corn

2 potatoes, peeled, cut into 1⁄2-inch; dices

1 small red pepper, diced

1 rib celery, sliced

2 cups low-fat milk

1 cup shredded 2 percent reduced-fat Cheddar cheese

1⁄2; teaspoon cumin

1⁄2; teaspoon salt

1⁄2; teaspoon cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.

Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings, and simmer 10 minutes.

Cook's note: You may garnish the chowder with crumbled turkey bacon and additional cheese if desired. Makes 6 servings.

Nutrition information per serving: 266 cal., 10 g total fat (5 g saturated), 28 mg chol., 715 mg sodium, 13 g pro., 34 g carbo., 4 g dietary fiber.