Cheese and Corn Chowder

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.

Section Menu

Contact Info

Phyllis Y. Richards
Program Associate, Global Sharing of Resources
700 Prospect Ave.
Cleveland, OH 44115
216-736-3215
richardp@ucc.org