Vegetarian Wild Rice Chowder

1 onion, chopped
3 tbsp diced green pepper
2 cups water
1 bottle (16 oz) picante sauce
2 boxes (9 oz) frozen Green Giant® Niblet® Corn
1 tbsp salt
1/8 tsp pepper
3 cups cooked wild rice
4 tbsp butter
3 tbsp flour
2 cups milk
1 1/2 cups shredded Fancy Brand® Monterey Jack Cheese

In stockpot, combine first 7 ingredients; simmer 15 minutes. Add wild rice. In saucepan, melt butter; stir in flour. Gradually add milk, stirring until thick and bubbly; stir into stockpot. Top each serving with cheese.

Recipe compliments of the Minnesota Cultivated Wild Rice Council