Cheese and Corn Chowder

Makes: 6 servings
Total Cost:

This is a hearty vegetarian soup for a filling and healthy meal on a chilly night. If you have leftovers that have been properly handled, you can add ham, chicken, or other meat for more protein.


2 cups potatoes (diced)
1 cup carrot (sliced)
1 cup celery (chopped)
1/2 cup onion (chopped)
1/4 teaspoon pepper
1 can cream-style corn
1 1/2 cups milk, non-fat
1/2 cup cheddar or American cheese (shredded)


1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.

2. Add corn 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.



Ham, Cheese and Corn Chowder: Add 1/2 cup cubed cooked ham.

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Vegetables should be caramelized first; it adds a great deal of flavor! We also added 1 tsp. of chicken bouillon powder. The soup is bland otherwise.
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