Cheese and Corn Chowder
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
164
Calories
7g
Protein
28g
Carbs
4g
Fat
3g
Fiber
8g
Sugar
123mg
Sodium
Saturated Fat 2 g · Cholesterol 11 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes, diced
2 cups
carrot, sliced
1 cup
celery, chopped
1 cup
onion, chopped
1/2 cup
black pepper
1/4 teaspoon
cream-style corn, low-sodium
1 can (14.75 ounce)
milk, non-fat
1 1/2 cups
cheddar or American cheese, shredded
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
- 3
Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.
- 4
Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
- 5
Serve hot.
Source: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
