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.
- 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)
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.
Montana State University Extension Service, Montana Extension Nutrition Education Program