Cheese and Corn Chowder

Cheese and Corn Chowder





Serves 50
Low fat and gluten free








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