Potato, Corn, & Cheese Chowder
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.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.