Serves 6
164 cal · 35 min
Cheese and Corn Chowder
Recipe GLPR03be8a62fba19f
A creamy and comforting chowder loaded with tender vegetables, sweet corn, and melted cheddar cheese. This hearty soup is perfect for a warming lunch or dinner.
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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 cup water
1 can (14.75 ounce) cream-style corn, low-sodium
1 1/2 cups non-fat milk
1/2 cup shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a large pot, combine the diced potatoes, sliced carrots, chopped celery, and chopped onion. Season with the black pepper and stir to combine.
Pour the water into the pot with the vegetables.
Cover the pot with a lid and bring to a simmer over medium heat. Cook for 10 minutes until the vegetables begin to soften.
Stir in the cream-style corn with its liquid.
Continue cooking uncovered for 5 more minutes until the potatoes are tender and all vegetables are fully cooked through.
Reduce heat to medium-low and slowly pour in the non-fat milk, stirring constantly.
Add the shredded cheddar cheese and stir continuously until all the cheese is completely melted and the chowder is heated through. Do not allow the soup to boil.
Ladle the chowder into bowls and serve hot.
