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.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium

Tags

• comfort food
• healthy
• savory
• quick
• boil

Ingredients

• 2 cup potatoes (diced)
• 1 cup carrot (sliced)
• 1 cup celery (chopped)
• 0.5 cup onion (chopped)
• 0.25 teaspoon black pepper
• 1 can cream-style corn (14.75 ounce, low-sodium)
• 1.5 cup milk (non-fat)
• 0.5 cup cheddar cheese (shredded)

Instructions

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

Notes

To make a Ham, Cheese, and Corn Chowder: Add 1/2 cup cubed, cooked ham.

Nutrition (per serving)

• Calories: 164
• Protein: 7 g
• Carbohydrates: 28.1 g
• Fat: 3.7 g
• Fiber: 2.8 g
• Sodium: 123 mg
• Saturated Fat: 1.9 g
• Sugar: 7.6 g
• Cholesterol: 11 mg