GOLDEN CORN CHOWDER

6 Jalapeno Peppers 3 Cups Red Potatoes, chopped 1 Cup Onion, chopped 2/3 Cup Orange or Yellow Bell Pepper 3 Tablespoons Celery, chopped 3 Cups Frozen Corn

3 Cups Fat Free Milk 2 Cups Yellow Tomato, seeded and chopped 1/4 Teaspoon White Pepper 6 Tablespoons Reduced Fat Monterey Jack Cheese, shredded

Preheat broiler. Place jalapeno peppers on foil lined baking sheet. Broil for 10 minutes turning occasionally. Place in a zip lock bag and let stand for 15 minutes. Peel peppers, cut in half and remove the seeds. Finely chop them and set aside. Add the next 6 ingredients into a large pot. Simmer until the potatoes are tender. About 15 to 20 minutes. Add jalapenos and simmer for 5 more minutes. Serve with the shredded jack cheese.

SERVINGS 6; CALORIES 199.1; FAT 1.3 g; PROTEIN 11.6 g; CARBS 40.2 g; FIBER 1.3 g; CHOL 3 mg; IRON 1.6 mg; SODIUM 136 mg; CALC 239 mg SERVING SIZE= 1 Cup

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Updated 12/7/99