Ingredients
- 2 tsp vegatable oil
- 1 cup chopped onion
- 2 tsp minced garlic
- 2 cans (15 oz.) white cannellini or Great Northern beans, drained
- 1 can (4 oz.) 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 Tbsp ground cumin
- 2 tsp chili powder
- 1/2 tsp salt (optional)
- 2 cups fat-free or low-fat milk
- 1 Tbsp cornstarch
- 1 cup shredded reduced-fat Chedder cheese, divided
- 4 Tbsp fresh chopped cilantro (optional)
Directions
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.
For more recipes, visit the National Dairy Council 