Corn Chowder

Makes: 7 Servings

A corn chowder recipe that uses low-sodium, canned corns and low-fat milk.


1/2 cup onion (chopped)
1/2 cup celery (chopped)
  thyme (1/2 teaspoon, if you like)
1 tablespoon margarine
1 medium potato (peeled and diced)
2 cups low-fat milk
1 can low-sodium corn (drained, 15 1/4 ounces)
1 can low-sodium cream style corn (14 3/4 ounces)


1. In medium saucepan, cook onion and celery in margarine until tender. If using thyme, add that too. 2. Add potato; cook and stir for 2 minutes. 3. Add low-fat milk. 4. Cover and simmer on low heat 15 minutes or until potato is tender. 5. Stir in both cans of corn; heat through.

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