1 Tbsp. margarine
1 cup chopped onion
2 Tbsps. all-purpose flour
2 1/2 cups fat-free reduced sodium chicken broth
1 can (16 oz.) cream-style corn
1 cup frozen whole kernel corn
1/2 cup finely diced red bell pepper
1/2 tsp. hot pepper sauce
3/4 cup (3 oz.)shredded sharp Cheddar cheese
Black pepper (optional)

1. Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle flour over onion; cook and stir 1 minute.
2. Add chicken broth; bring to a boil, stirring frequently. Add cream-style corn, corn kernels, bell peper and pepper sauce; bring to a simmer. Cover; simmer 15 minutes.
3. Remoive from heat; gradually stir in cheese until melted. Ladle into soup bowls, sprinkle with black pepper, if desired.

Makes 6 servings

Nutrients per serving: 180 calories, 6 grams total fat, 28 grams carbs., 10 mg. cholesterol, 2 grams fiber, calories from fat 28%, sat. fat 2 grams, protein 7 grams, sodium 498 mg.