Makes: 6 servings

This is a hearty vegetarian soup for a filling and healthy meal on a chilly night. If you have leftovers that have been properly handled, you can add ham, chicken, or other meat for more protein.

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

Directions

1. Combine potatoes, carrots, celery, onion and seasonings in pan. Add 1 cup water. Cover and simmer 10 minutes.
2. Add corn and pepper. Cook 5 more minutes or until vegetables are cooked.
3. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
4. Serve hot.

Notes

• To make a Ham, Cheese, and Corn Chowder: Add 1/2 cup cubed, cooked ham.

Source: Montana State University Extension Service, Nutrition Education Program