Jalapeno and Corn Chowder

• 1 cup onion, chopped
• 1 cup vegetable broth (or chicken broth)
• 1 cup fresh cauliflower, chopped
• 12 cup carrot, thinly sliced
• 12 cup celery, thinly sliced
• 12 cup fresh green beans, 1/2 inch slices
• 1 jalapeno, cut in half, lengthwise
• 14 cup all-purpose flour
• 3 cups low-fat milk (2%)
• 14 teaspoon white pepper
• cayenne pepper, a dash
• 1 (11 ounce) can whole kernel corn, drained
• 23 cup sharp cheddar cheese, shredded, as garnish
• tony's seasoning, to taste

1. Coat a large saucepan with cooking spray; place over medium heat until hot.
2. Add onions, saute 5 minutes, or til tender, but not browned.
3. Add broth and next 5 ingredients ( broth through jalapeno); bring to a boil.
4. Cover, reduce heat, and simmer for 20 minutes, or until vegetables are tender.
5. Place flour in a medium bowl.
6. Gradually add milk, stirring with a whisk until blended.
7. Add milk mixture, white pepper, red pepper,Tony's seasoning to taste, and corn to pan and stir well.
8. Cook over medium heat about 7 minutes or until thickened, stirring constantly.
9. Discard jalapeno pepper and ladle into bowls, sprinkling each serving with some cheddar cheese.

onion, vegetable broth, fresh cauliflower, carrot, celery, green beans, jalapeno, flour, lowfat milk, white pepper, cayenne pepper, whole kernel corn, cheddar cheese

Taken from www.food.com/recipe/jalapeno-and-corn-chowder-225203 (may not work)