2 tablespoons of trans-fat free margarine or reduced-fat
1 large onion, chopped
1 green bell pepper, chopped
3/4 cup of roasted red pepper, chopped
2 fresh carrots, chopped or 1/4 cup of frozen carrots
2 10-ounce packages of frozen corn kernels, thawed
1 1/2 cups of dry potato flakes
1/4 teaspoon ground black pepper
3 cups reduced-sodium chicken broth
2 cups of skim milk
1 can of evaporated fat-free milk
1/2 cup of reduced fat cheddar cheese
In a large saucepan, melt the margarine over medium heat. Cook onion, green pepper and carrot (if fresh) until tender. Stir in the thawed corn, potato flakes and broth. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
Warm the skim milk in the microwave. Stir in the skim and evaporated milks. Do not allow the soup to boil.
Sprinkle each bowl with the grated cheese.