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Cheese and Corn Chowder

Cheese and Corn Chowder

101 Ratings
101 Ratings
Recipe Image
pot filled with Cheese and Corn Chowder
Makes: 6 servings
Total Cost: $$$$

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.

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. Add 1 cup water. Cover and simmer 10 minutes.
  3. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.
  4. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
  5. Serve hot.

Notes

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

Learn more about:

Source:

Montana State University Extension Service
Nutrition Education Program

Nutrition Information

Nutrients Amount
Total Calories 164
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 11 mg
Sodium 123 mg
Carbohydrates 28 g
Dietary Fiber 3 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 7 g
Vitamin D 1 mcg
Calcium 168 mg
Iron 1 mg
Potassium 541 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 164
Total Fat 4 g
Saturated Fat 2 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 11 mg
Carbohydrates 28 g
Dietary Fiber 3 g
Total Sugars 8 g
Added Sugars included 0 g
Protein 7 g
Minerals
Calcium 168 mg
Potassium 541 mg
Sodium 123 mg
Copper 123 mcg
Iron 1 mg
Magnesium 39 mg
Phosphorus 190 mg
Selenium 4 mcg
Zinc 1 mg
Vitamins
Vitamin A 247 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0.4 mg
Vitamin C 16 mg
Vitamin D 1 mcg
Vitamin E 0 mg
Vitamin K 9 mcg
Folate 55 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 35 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 cup
Dairy 1/2 cups

Write a review

Vegetables should be caramelized first; it adds a great deal of flavor! We also added 1 tsp. of chicken bouillon powder. The soup is bland otherwise.
10/23/07
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