Southwestern Cheesy Corn Chowder

• 2 tablespoons Land O Lakes Butter
• 1 large (1 cup) onion, chopped
• 2 ribs (3/4 cup) celery, chopped
• 1 small (1/2 cup) red bell pepper, chopped
• 1 large potato, unpeeled, chopped
• 1 jalapeno pepper, seeded, finely chopped
• 3 cups frozen whole kernel corn, thawed
• 1 (14.5-ounce) can low sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 cup milk
• 2 tablespoons corn starch
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded Cheddar cheese

1. Melt butter in 4-quart saucepan over medium heat until sizzling; add onion, celery, bell pepper, potato and jalapeno pepper.
2. Saute, stirring occasionally, 2-3 minutes or until vegetables are softened.
3. Stir in corn, chicken broth, tomatoes, chili powder, salt and cumin.
4. Cook over medium-high heat 6-9 minutes or until mixture comes to a full boil.
5. Reduce heat to low.
6. Cover; cook 15-18 minutes or until potato is fork tender.
7. Stir 2 tablespoons milk into cornstarch in bowl until smooth; stir in remaining milk.
8. Stir milk mixture into soup.
9. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil.
10. Reduce heat to low.
11. Cook, stirring occasionally, 5 minutes.
12. Stir in cilantro.
13. Ladle into individual serving bowls.
14. Top each serving with 2 tablespoons cheese.

butter, onion, celery, red bell pepper, potato, pepper, kernel corn, chicken broth, tomatoes, chili powder, salt, ground cumin, milk, corn starch, fresh cilantro, cheddar cheese

Taken from www.landolakes.com/recipe/4376/southwestern-cheesy-corn-chowder (may not work)