Instructions: 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.

This recipe yields 6 servings.

Comments: Youll swear youre in the heartland of the Midwest when indulging in this soup so rich and creamy, your family and friends wont believe its low in fat and cholesterol. Light beer can replace some of the broth to produce a truly authentic Wisconsin specialty.

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