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Cheese and Corn Chowder

This is a hearty soup for a filling and healthy meal on a chilly night.

red pot of cheese and corn chowder

Makes: 6 servings

Ingredients

  • 2 cups diced potatoes
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ¼ teaspoon black pepper
  • 1 cup water
  • 1 can low-sodium cream-style corn (14.75 ounces)
  • 1 ½ cups milk
  • ½ cup shredded cheddar cheese

Directions

  1. Combine potatoes, carrots, celery, onion, and black pepper in pan. Add 1 cup water. Cover and simmer 10 minutes.
  2. Add corn. 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.

Note: To make Ham, Cheese, and Corn Chowder - add ½ cup cubed, cooked ham.

Recipe from: Montana State University Extension Service, Nutrition Education Program, adapted by the USDA Food and Nutrition Administration.