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Corn and Cheese Chowder (Serves 4)

Our family likes this quick wholesome, economical soup for Saturday lunch. Use bits and pieces of any cheese on hand.

1/2 cup water
2 cups diced potatoes
1 cup sliced carrots
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon ground pepper
1 (15-ounce) can cream-style corn
1 and 1/2 fat free milk
2/3 cup grated sharp cheddar cheese

1. Combine water, potatoes, carrots, celery, salt and pepper in saucepan. Cover and simmer for 10 minutes

2. Add corn. Cover and simmer 5 minutes.

3. Add milk and cheese. Stir and heat until cheese is melted. Do not boil.


Nutritional information per serving:
342 grams calories, 16 grams protein, 12 grams fat, 43 grams carbohydrate, 4 grams fiber, 39 milligrams cholesterol, 1136 milligrams sodiuim