• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 (15-ounce) cans white cannellini or Great Northern beans, drained
• 1 (4-ounce) can diced green chilies
• 1 cup frozen corn kernels
• 1/2 cup grated carrot
• 1/4 cup diced celery
• 1 cup low–sodium chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon salt (optional)
• 2 cups fat-free or low-fat milk
• 1 tablespoon cornstarch
• 1 cup shredded reduced-fat Cheddar cheese, divided
• 4 tablespoons fresh chopped cilantro (optional)

In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).

Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of the cheese just until melted.

Serve in individual bowls and top with fresh chopped cilantro, if desired.

Recipe created by 3-Every-Day™ of Dairy.  This recipe is owned by 3-Every-Day™ of Dairy and/or one of our partners. As a courtesy, we ask that you please contact us if you would like to use this recipe in print.