Potato Corn Chowder

Makes: 6 Servings

Use process American cheese in soups such as this chowder, and in casseroles or breads.


1/2 cup process American cheese (cut into pieces)
1 tablespoon margarine
1 onion (chopped)
1 can low-sodium potatoes (drained and chopped, about 15 ounces)
1 can low-sodium corn (drained, about 15 ounces, or 1 can of low-sodium cream-style corn, about 15 ounces)
1 teaspoon black pepper
1 can evaporated milk (about 12 ounces)
3 tablespoons flour
3/4 cup water


1. In a medium-size pot over medium heat, cook the onion and potatoes until soft.
2. Add the corn, pepper, and milk and stir well.
3. In a separate bowl, mix together the flour and water (mixture will be thick).
4. Pour flour mixture into pot, stirring well. Add the cheese.
5. Cook over low heat for 20 minutes or until thick.

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