Cheese and Corn Chowder
What goes in
- 2 cupspotatoes, diced
- 1 cupcarrot, sliced
- 1 cupcelery, chopped
- ½ cuponion, chopped
- 1.2 mlblack pepper
- 1 cancream-style corn, low-sodium
- 1½ cupsmilk, non-fat
- ½ cupcheddar or American cheese, shredded
How to cook it
- Place the potatoes, carrots, celery, onion, and seasonings into a pot with 1 cup of water.
- Cover the pot and simmer the mixture for 10 minutes.
- Stir in the corn and additional pepper, then cook for another 5 minutes until the vegetables are tender.
- Pour in the milk and add the cheese, stirring constantly until the cheese has melted and the soup is hot.
- Remove from heat before the soup reaches a boil and serve immediately.
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