4 Servings 20 min Cook
2 Cup Corn
2 Cup Nonfat Milk
4 Pepper Peppers
1 Cup, chopped Onions
1 Tbsp Water
3/4 Tsp Salt
1/2 Cup, shredded Cheddar Cheese
Place 1 cup corn and 1 1/2 cups milk in a Dutch oven.
Bring mixture to a boil over medium heat.
Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl.
Cover and microwave at HIGH 4 minutes.
Meanwhile, place 2 cups corn and remaining 1/2 cup milk in a blender; process until smooth.
Add puréed mixture to corn mixture in pan.
Stir in chile mixture and salt, and cook 6 minutes over medium heat.
Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.