Cheesy Corn Chowder - cooking recipe

Ingredients

1/4 lb. ham, cut lengthwise into thin strips, then crosswise in half
1 red pepper, chopped
1 onion, chopped
2 Tbsp. butter or oleo
2 1/3 c. skim milk
1 can (17 oz.) corn kernels
6 oz. Monterey Jack cheese, shredded and divided
1/2 tsp. salt
1/8 tsp. ground red pepper
2 Tbsp. chopped cilantro or parsley

Preparation

In large glass bowl, combine ham, red pepper, onion and butter. Cover bowl with vented plastic wrap.
In microwave, cook on High 6 minutes or until vegetables are tender.
Stir in milk and corn. Cook, uncovered, on High 10 minutes or until hot.
Reserve 1/4 cup cheese for garnish.
In small bowl, combine remaining cheese, cornstarch, salt and ground red pepper.
Stir cheese mixture into soup.
Cook, uncovered, on High 2 minutes or until thickened.
Stir in cilantro; spoon into individual serving bowls.
Sprinkle reserved 1/4 cup cheese on top.
Serve with crackers.