Cheese and Corn Chowder

This is a hearty vegetarian soup for a filling and healthy meal on a chilly night. If you have leftovers that have been properly handled, you can add ham, chicken, or other meat for more protein.

Yield

6 servings

Serving size

1/6 of recipe

Rating

3.32 of 5 (102 ratings)

Food groups

• Dairy: 1/2 cups
• Vegetables: 1 cups

Ingredients

• 2 cups potatoes, diced
• 1 cup carrot, sliced
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 teaspoon black pepper
• 1 can (14.75 ounce) cream-style corn, low-sodium
• 1 1/2 cups milk, non-fat
• 1/2 cup cheddar or American cheese, shredded

Directions

1. Wash hands with soap and water.
2. Combine potatoes, carrots, celery, onion and seasonings in pan.
3. Add 1 cup water.
4. Cover and simmer 10 minutes.
5. Add corn and pepper.
6. Cook 5 more minutes or until vegetables are cooked.
7. Add milk and cheese.
8. Stir until cheese melts and chowder is heated through.
9. Do not boil.
10. Serve hot.

Nutrition per serving

Notes

To make a Ham, Cheese, and Corn Chowder: Add 1/2 cup cubed, cooked ham.

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Source

Recipe by: Montana State University Extension Service — Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cheese-and-corn-chowder. Federal works are public domain in the United States.