Ingredients: 1 tablespoon Fat-Free Butter Buds 1⁄4 cup very hot tap water 2 cups diced sweet onion (1 large) 4 Yukon gold potatoes, peeled and cubed 1⁄2 cup ripe sweet banana peppers, diced (about 2 peppers)  1 can (14 ounces) chicken broth 3 tablespoons flour 1⁄4 cup fat-free half-and-half 2 teaspoons salt 1⁄2 teaspoon black pepper    8 or 9 ears fresh sweet corn (4 cups kernels) 21⁄2 cups fat-free half-and-half 1⁄3 cup reduced-fat grated Parmesan cheese

Directions: Stir Butter Buds into hot water until dissolved. Pour into a 4- or 5-quart saucepan. Add onion, potatoes, and peppers to mixture. After several minutes add broth. Continue cooking until potatoes are soft. Combine flour with the ¼ cup half-and-half; stir to dissolve. Add salt and black pepper; set aside. Boil corn on the cob for 3 to 4 minutes; then cut kernels off the cob and add to saucepan (should have 4 cups kernels). Add the 2½ cups half-and-half and stir. To thicken, add flour mixture, stirring constantly until smooth. Add Parmesan cheese; stir to blend. (Note: Could substitute soymilk.) Recipe from Jan Trometer of Jamaica. *See more recipes in our soups & stews collection