Chayote and Corn Chowder

WHAT YOU WILL NEED:
1 medium onion, chopped (1-1/2 cups)
1 cup celery, sliced
2 to 3 cloves garlic, minced
2 tablespoons butter or margarine
3 chayotes, peeled, rinsed, seeded and cubed
2 cans (14 oz. each) fat free, reduced sodium chicken broth
1/4 teaspoon white pepper
1 cup milk
1 can (8-3/4 oz.) whole kernel corn (1 cup), drained
1 can (4 oz.) diced green chilies, drained
2 tablespoons chopped fresh cilantro
Salt to taste

HERE'S HOW:

1. Cook onion, celery and garlic in butter in large saucepot; until softened, about 5 minutes.
2. Add chayotes, broth and pepper; bring to a boil. Reduce heat; simmer, covered until vegetables are tender, about 20 to 25 minutes. Cool slightly.
3. Puree in batches in blender or food processor until smooth. Return to saucepan.
4. Add milk, corn, green chilies and cilantro; heat, stirring occasionally. Salt to taste.

Nutrition Goal: low saturated fat; good source of fiber; rich in folate; good source of Vitamin C.