Creamy Southwestern Corn Chowder

 

1

tablespoon margarine or butter

1

medium onion, chopped (1/2 cup)

1/4

cup Gold Medal® all-purpose flour

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1/4

teaspoon black pepper

1/8

teaspoon ground red pepper (cayenne)

1/2

cup fat-free half-and-half

1

can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, undrained

2

tablespoons chopped fresh chives

Additional fresh chives, if desired

• 1 In 2-quart saucepan, melt butter over medium heat. Cook onion in butter 3 to 5 minutes, stirring occasionally, until tender.
• 2 Stir in flour until well blended. Gradually stir in broth. Stir in black pepper and red pepper. Heat to boiling; reduce heat. Cook about 5 minutes, stirring frequently, until thickened.
• 3 Stir in half-and-half, corn and 2 tablespoons chives; cook until thoroughly heated. Garnish each serving with additional chives.