Jalapeño-And-Corn Chowder

• Vegetable cooking spray
• 1 cup chopped onion
• 1 cup canned vegetable broth
• 1 cup chopped cauliflower
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1/2 cup (1/2-inch) sliced green beans
• 1 jalapeno pepper, cut in half lengthwise
• 1/4 cup all-purpose flour
• 3 cups 2% low-fat milk
• 1/4 teaspoon white pepper
• Dash of ground red pepper
• 1 (11-ounce) can whole-kernel corn, drained
• 2/3 cup (2 2/3 ounces) shredded sharp cheddar cheese

1. Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add broth and the next 5 ingredients (broth through jalapeno pepper); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
2. Place flour in a medium bowl. Gradually add milk, stirring with a wire whisk until blended. Add milk mixture, white pepper, red pepper, and corn to pan; stir well. Cook over medium heat 7 minutes or until thickened, stirring constantly. Discard jalapeno pepper. Ladle into individual bowls; sprinkle with cheese.

vegetable cooking spray, onion, vegetable broth, cauliflower, carrot, celery, green beans, pepper, allpurpose, milk, white pepper, ground red pepper, wholekernel corn, cheddar cheese

Taken from www.myrecipes.com/recipe/jalapeo-and-corn-chowder (may not work)