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
- Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 20 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.