Cheese and Corn Chowder

 

 

 

 

Serves 50
Low fat and gluten free

 

 

 

 

 

 

Ingredients

1 qt water (4 cups)
3 1/2 qt potatoes, diced 
2 qt. carrots sliced
2 qt. celery chopped
 2 Tbsp. salt
2 tsp. pepper
3 1/2 qt. cream style corn
 3 1/2 qt. skim milk
1 lb. low fat colby cheese, grated


Cooking Directions

Combine water, potatoes, carrots, celery, salt, and pepper in a large
kettle. Cover and simmer 10 minutes. Add corn and simmer 5 more minutes.
Add milk and cheese, and stir until cheese melts and chowder is heated
through. Do not boil.

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CONTACT INFO



Ms. Phyllis Y. Richards
Program Associate
700 Prospect Ave.
Cleveland,Ohio 44115
216-736-3215
richardp@ucc.org