Cheese Corn Chowder
2T butter
2 medium onions, chopped
1 poblano pepper (mild)
1t finely, chopped garlic
2T all purpose flour
1/2t dry mustard
1/8t ground red pepper
2 1/2c chicken broth
1 1/2c frozen whole kernel corn
1c milk
8 oz sharp american cheese, cubed
2 roma tomatoes
Melt butter in 2 quart saucepan until sizzling; add onion, peppers and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are tender (4-5 minutes). Stir flour, mustard and ground red pepper.
Add broth and corn. Continue cooking, stirring occasionally, until mixture comes to a boil(4-5 minutes). Stir in milk. Continue cooking, stirring occasionally, until heated through (4-5 minutes). Reduce heat to low; stir in cheese until melted.
Ladle into serving bowls. Sprinkle each serving with chopped tomatoes.
Simple Suppers (Land O Lakes)
