Cheese and Corn Chowder



2 potatoes, scrubbed, peeled, and chopped
2-3 medium carrots, scrubbed and chopped
2-3 celery stalks, washed and chopped
½ onion chopped
1 (15 ounce) can cream style corn
¼ teaspoon pepper
1½ cup non-fat milk
½ cup low-fat shredded cheddar or American cheese

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

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