昼食簡単

Cheese and Corn Chowder

Name: Cheese and Corn Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups potatoes, diced; 1 cup carrot, sliced; 1 cup celery, chopped; 1/2 cup onion, chopped; 1/4 teaspoon black pepper; 1 can (14.75 ounce) cream-style corn, low-sodium; 1 1/2 cups milk, non-fat; 1/2 cup cheddar or American cheese, shredded

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.

35 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/6 of recipe

164

カロリー

タンパク質

28g

炭水化物

脂質

食物繊維

糖類

123mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 11 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program

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