Cheese and Corn Chowder
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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
Instructions
- Wash hands with soap and water.
- 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.
Nutrition
| Calories | 165 |
|---|---|
| Protein | 7 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 11 mg |
| Sodium | 123 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service Nutrition Education Program