Cheese and Corn Chowder



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 cup milk, non-fat
1/2 cup cheddar or American cheese (shredded)


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 heat through. Do not boil.

4. Serve hot. 

Nutrition information:


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