Ingredients (10 servings)

• 4 medium russet potatoes, peeled and diced into 1/2 inch pieces (about 5 cups)
• 3 medium jalapenos, roasted and diced
• 1 medium red bell pepper, roasted and diced
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 stalk of celery, diced
• 2 tablespoons unsalted butter
• 3 cups fat-free chicken broth
• 1 15 ounce can of sweet corn, drained
• 1 cup non fat milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1 cup reduced fat sharp cheddar cheese
• 6 ounce carton of Fage Total Greek yogurt, non-fat
• 1/4 cup chopped green onions

Instructions

• Place potatoes in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes or until tender. Drain water, reserve 1/2 of the cooked potatoes. Mash the remaining potatoes and set aside.
• While potatoes are boiling, cut jalapenos and red bell pepper in half, remove membranes and seeds. Place cut side down on a baking sheet (cover with foil for easy clean-up) and broil for 5-10 minutes until skins are blackened and charred. Immediately place peppers in a ziplock bag and seal, allow to cool. Remove the skins and dice the peppers.
• In a large dutch oven, melt butter over medium heat. Add onions, green bell pepper and celery. Cook over medium heat until soft, about 5 minutes. Stir in chicken broth, corn, mashed and diced potatoes and cook for 5 minutes.
• Whisk together milk and flour in a small bowl, then pour into the broth mixture. Bring to a boil over medium high heat, cooking for 5-8 minutes until it thickens. Add cheddar cheese and stir until it melts.
• Remove chowder from heat and stir in yogurt. Serve with chopped green onions.