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Cheese and Corn Chowder

Cheese and Corn Chowder

98 Ratings
98 Ratings
Recipe Image
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 pepper
  • 1 can cream-style corn
  • 1 1/2 cups milk, non-fat
  • 1/2 cup cheddar or American cheese (shredded)

Directions

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

Notes

Ham, Cheese and Corn Chowder: Add 1/2 cup cubed cooked ham.
Learn more about:
- Potatoes
- Celery
- Carrots
- Onions
- Corn

Source:

Montana State University Extension Service, Montana Extension Nutrition Education Program
Website Recipes

Nutrition Information

Serving Size: Servings Per Container 6
Nutrients Amount
Total Calories 164
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 11 mg
Sodium 118 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 - data is not available
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 118 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 mcg
Vitamin C 16 mg
Vitamin D 1 mcg
Vitamin E 0 mg
Vitamin K 9 mcg
Folate 57 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 2 mg
Choline 35 mg
Note: only nutrients that are available will show on this display

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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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025