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Cooking at Home - Cheese and Corn Chowder
Makes:6 servings
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
- Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
- Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.
- Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
- Serve hot.
Notes
Ham, Cheese and Corn Chowder: Add 1/2 cup cubed cooked ham.
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 |