Cheese And Corn Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Vegetarian | Cheese, Crowd pleas, Lowfat, Potatoes, Vegetarian | 50 | Servings |
INGREDIENTS
| 1 | qt | Water |
| 3 1/2 | qt | Potatoes, diced |
| 2 | qt | Carrots, sliced |
| 2 | qt | Celery, chopped |
| 2 | T | Salt |
| 2 | t | Black pepper |
| 3 1/2 | qt | Corn, cream-style |
| 3 1/2 | qt | Skim milk |
| 1 | lb | Lowfat colby cheese, grated |
INSTRUCTIONS
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. Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan 12, 1998
A Message from our Provider:
“God owns you, and every molecule you have ever touched”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1.4mg
Sodium: 539.8mg
Potassium: 312mg
Carbohydrates: 18.9g
Fiber: 1.7g
Sugar: 6.3g
Protein: 3.9g