From the Pantry Butler kitchen

Cheese and Corn Chowder

6 servings

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. USDA MyPlate Kitchen — Montana State University Extension Service — Nutrition Education Program (public domain), via myplate.food

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

Method

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

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