Ingredients
2 cups potatoes (diced)
1 cup carrot (sliced)
1 cup celery (chopped)
1/2 cup onion (chopped)
1/4 teaspoon black pepper
1 can (14.75 ounce) cream-style corn
low-sodium
1 1/2 cups milk
non-fat
1/2 cup cheddar or American cheese (shredded)
Steps
Wash hands with soap and water.
Combine potatoes, carrots, celery, onion and seasonings in pan. 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 164 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 11 mg |
| Sodium | 123 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Total Sugars | 8 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 1 mcg |
| Calcium | 168 mg |
| Iron | 1 mg |
| Potassium | 541 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cheese and Corn Chowder. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.