Cheese and Corn Chowder

Recommended by Garden View Café at United Hospital Center

Courtesy of USDA MyPlate

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.

Ingredients

• 2 cups potatoes (diced)
• 1 cup carrot (sliced)
• 1 cup celery (chopped)
• 1/2 cup onion (chopped)
• 1/4 teaspoon pepper
• 1 can cream-style corn
• 1 1/2 cups milk, non-fat
• 1/2 cup cheddar or American cheese (shredded)

Instructions

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

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