lunch
Cheese and Corn Chowder
Ingredients, directions and serving information for Cheese and Corn Chowder.
Original recipe text is provided in English.
Servings: 6
Total time: 35 min
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
Instructions
- Wash hands with soap and water.
- Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
- Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.
- Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
- Serve hot.
Source-reported nutrition per serving
serving Size1/6 of recipe
calories164 calories
protein7g
carbohydrate28g
fat4g
saturated Fat2g
fiber3g
sugar8g
sodium123mg
cholesterol11mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
