Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     idaho potato -- diced
  1                     onion -- chopped
  1              large  celery stalk -- thinly sliced
  1                     red or green bell pepper -- chopped
  2                     jalapeno pepper -- seeded and diced
     1/4      teaspoon  turmeric
  21            ounces  canned low sodium chicken broth
  1           teaspoon  cider vinegar
  1             10 oz.  packa whole frozen corn
  1                cup  1% lowfat milk
  2        tablespoons  cornstarch
  1                cup  lowfat cheddar cheese -- shredded

Preparation:

In large saucepan, combine first eight ingredients. Bring to a boil; then reduce heat and simmer, covered, 15 minutes. Stir together the cornstarch and milk. Add to chowder along with the corn. Bring to a boil, and boil one minute, stirring constantly. Serve chowder garnished with about 2 tablespoons of cheese.

Nutritional Information:

88 Calories (kcal); 1g Total Fat; (11% calories from fat); 5g Protein; 15g Carbohydrate; 3mg Cholesterol; 95mg Sodium