Cheese and corn chowder
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Water |
| 3½ | quart | Potatoes; diced |
| 2 | quarts | Carrots; sliced |
| 2 | quarts | Celery; chopped |
| 2 | tablespoons | Salt |
| 2 | teaspoons | Black pepper |
| 3½ | quart | Corn; cream-style |
| 3½ | quart | Skim milk |
| 1 | pounds | Lowfat colby cheese; grated |
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.
Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@...> on Jan 12, 1998