Double Corn and Cheddar Chowder

Sent by Cindy from Frog Hollow in Skippack, PA

1 tablespoon margarine
1 cup chopped onion
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 16 oz. can cream-style corn
1/2 cup finely diced red bell pepper
1/2 teaspoon hot pepper sauce
3/4 cup (3 ozs.) shredded sharp Cheddar cheese
black pepper (optional)

Melt margarine in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Sprinkle onion with flour; cook and stir 1 minute.

Add chicken broth; bring to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and pepper sauce; bring to a simmer. Cover; simmer 15 minutes.

Remove from heat; gradually stir in cheese until melted. Ladle into soup bowls; sprinkle with black pepper, if desired.

Makes 6 servings