Cost/Serving: $0.64
Yield: [6 servings] / Serving Size = 1 cup
Ingredients:
Directions:
Yield: [6 servings] / Serving Size = 1 cup
Ingredients:
2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper (or to taste)
1 (15-ounce) can cream style corn
1½ cups nonfat milk*
½ cup shredded cheddar cheese
Directions:
1. Combine potatoes, carrots, celery, onion, and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
2. Add corn, salt, 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.
*Can substitute 4½ Tablespoons of nonfat dry milk powder, mixed with 1½ cups of water, for the nonfat milk.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.