Jalapeno and Corn Chowder

Ingredients

• 1 cup onion
• chopped
• 1 cup vegetable broth (or chicken broth)
• 1 cup fresh cauliflower
• chopped
• 12 cup carrot
• thinly sliced
• 12 cup celery
• thinly sliced
• 12 cup fresh green beans
• 1/2 inch slices
• 1 jalapeno
• cut in half
• lengthwise
• 14 cup all-purpose flour
• 3 cups low-fat milk (2%)
• 14 teaspoon white pepper
• cayenne pepper
• a dash
• 1 (11 ounce) can whole kernel corn
• drained
• 23 cup sharp cheddar cheese
• shredded
• as garnish
• tonys seasoning, to taste

Instructions

1. Coat a large saucepan with cooking spray; place over medium heat until hot.
2. Add onions, saute 5 minutes, or til tender, but not browned.
3. Add broth and next 5 ingredients ( broth through jalapeno); bring to a boil.
4. Cover, reduce heat, and simmer for 20 minutes, or until vegetables are tender.
5. Place flour in a medium bowl.
6. Gradually add milk, stirring with a whisk until blended.
7. Add milk mixture, white pepper, red pepper,Tony's seasoning to taste, and corn to pan and stir well.
8. Cook over medium heat about 7 minutes or until thickened, stirring constantly.
9. Discard jalapeno pepper and ladle into bowls, sprinkling each serving with some cheddar cheese.