Yield: 6 Servings | Serving Size: 1 cup

An image of potato, corn, and cheese soup in a red bowl with a sprig of parsley.

Cost/Serving: $0.64

Ingredients:

2 cups diced potatoes

1 cup sliced carrots

1 cup chopped celery

1/2 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper (or to taste)

1 (15-ounce) can cream style corn

1 1/2 cups nonfat milk*

1/2 cup shredded cheddar cheese

 

Directions:

  1. Combine potatoes, carrots, celery, onion, and seasonings in a 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 4 1/2 Tablespoons of nonfat dry milk powder, mixed with 1 1/2 cups of water, for the nonfat milk.

 

Nutrition Facts: Servings: 6, Serving size: 1 cup
Amount per serving: Calories 160, Total Fat 3.5g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 530mg, Total Carbohydrates 27g, Dietary Fiber 3g, Total Sugar 10g (Incl. 0g Added Sugars), Protein 7g

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