2 tablespoons butter 1 rib celery, sliced

1 small onion, chopped 2 cups low fat milk

3 cups chicken broth 1 cup shredded, reduced fat cheddar cheese

2 cups fresh or frozen corn 1/2 teaspoon ground cumin

2 potatoes, peeled and 1/2 teaspoon salt

cut into 1/2 inch pieces 1/2 teaspoon cayenne pepper

1 small sweet red pepper, diced

1. Melt butter in large saucepan.
2. Add onion and cook until tender, about 5 minutes.
3. Stir in chicken broth and all vegetables.
4. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.
5. Remove 2 cups of soup and puree in blender or food processor.
6. Return to saucepan with remaining soup.
7. Stir in milk, cheese and seasonings and simmer 10 minutes.
6 servings

Nutrition Information per Serving:
Calories: 266 Carbohydrates: 34 grams Protein: 13 grams
Fat: 3 grams Sodium: 715 mg Fiber: 4 grams
Menu suggestion: SW Cheese and Corn Chowder
Cornbread
Canned fruit of choice
Garnish chowder with crumbled turkey bacon.