Cheese and Corn Chowder

Name: Cheese and Corn Chowder
Yield: 6 servings
Ingredients: 2 cup russet potato, diced; 1 cup carrot, sliced; 1 cup celery, chopped; 0.5 cup yellow onion, chopped; 0.25 tsp black pepper; 1 can cream-style corn, low-sodium; 1.5 cup milk; 0.5 cup american cheese, shredded

6 servings165 calories

Contains

dairy

Nutrition per serving

estimate · USDA data

Calories: ~165
Protein: ~7 g
Carbs: ~28 g
Fat: ~4 g

More nutrition

Nutrition facts

Per serving, estimated

Calories165

% Daily value*

Total fat 4 g: 5%
Sodium 120 mg: 5%
Total carbohydrate 28 g: 10%
Dietary fiber 3 g: 10%
Protein 7 g: 14%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Ingredients

6 servings

2 cupsrusset potato, diced
1 cupcarrot, sliced
1 cupcelery, chopped
1/2 cupyellow onion, chopped
1/4 tspblack pepper
1 cancream-style corn, low-sodium
1 1/2 cupsmilk
1/2 cupamerican cheese, shredded

Skip pantry staples (1 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Combine potatoes, carrots, celery, onion and seasonings in a pot. Add 1 cup water. Cover and simmer 10 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.

Cheese and Corn Chowder

Nutrition per serving

Cookware

Ingredients