To coat pan: Vegetable cooking spray
2 Tbl. Sweet red pepper, chopped
2 Tbl. Onion, chopped
2 Tbl. Celery, diced
2 cup Potato, diced
1/8 tsp. Salt
1 (10 2 oz.)can Low-sodium chicken broth
2 Tbl. Yellow cornmeal
1 cup Skim milk (no fat milk)
1 cup Frozen whole-kernel corn, thawed and divided
1/4 cup (1 oz.) Reduced-fat sharp Cheddar Cheese, shredded
Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.
To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.
Yield: 2 servings
Nutrition: Per Serving
Calories from fat 18%
Fat 5.2 g
Saturated fat 2.2g
Protein 14.4 g
Sodium 374 mg
2 2 Starch
2 Skim Milk
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