Cheese and Corn Chowder

What's Cooking? USDA Mixing Bowl

6 servings

You can easily make this classic dish at your own home!

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2 cups potatoes (diced)

1 cup carrot (sliced)

1 cup celery (chopped)

1/2 cup onion (chopped)

1/4 teaspoon pepper

1 can cream-style corn

1 1/2 cups milk, non-fat

1/2 cup cheddar or American cheese (shredded)




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.



More About Celery

How to Select

Choose straight, rigid celery stalks with fresh leaves. Avoid pithy, woody or limp stalks. Should smell fresh, not musty.

How to Store

Trim bases. Remove any damaged leaves. Rinse. Refrigerate celery in a plastic bag with some air holes for a week or more.

How to Prepare

Separate stalks. Rinse in cold water. Trim tip of each stalk. Eat raw: Have as snack with dip, spread with peanut butter or cream cheese, chop and add to potato salad, tuna salad, chicken salad, and other cold salads. Eat cooked: Add to stir-fries, stuffing, chicken soup and other soups and stews.