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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.

Recipe Source: Montana State University Extension Service


  • 2 cups potatoes, diced
  • 1 cup carrots, 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 low-fat cheddar cheese, shredded


  1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 20 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.
Serving Size: 1/6 of recipe
Total Fat4 g
Saturated Fat2 g
Cholesterol11 mg
Sodium118 mg
Total Carbohydrate28 g
Dietary Fiber3 g
Total Sugars8 g
Added Sugars included0 g
Protein7 g
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