Southwestern Cheese and Corn Chowder

Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.

Remove 2 cups of soup and purée in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings, and simmer 10 minutes.

Cook's note: You may garnish the chowder with crumbled turkey bacon and additional cheese if desired.

Makes 6 servings.