• 2 tablespoon butter
• 1 small onion chopped
• 3 cups fat free chicken broth
• 2 cups fresh corn
• 2 potatoes, peeled, cut into 1/2-inch dice
• 1 small red pepper, diced
• 1 rib celery, sliced
• 2 cups lowfat milk
• 1 cup shredded 2% reduced fat Cheddar cheese
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.

Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer 10 minutes.

Note: May garnish with crumbled turkey bacon and additional cheese if desired.

Recipe created by 3-Every-Day™ of Dairy