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Cheddar Corn Chowder

Categories: Comfort Foods, Kid-friendly, Quick to fix
Type: Soups and Stews

This dish will prove just how scrumptious a little reduced-fat cheddar can be when blended into a rich corn chowder.

Serves: Serves: 4 (1 1/4 cups)


  • 1 cup water
  • 1 cup (5 ounces) diced raw potatoes
  • 1/4 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 3/4 cup thinly sliced carrots
  • 1 cup (one 8-ounce can) cream-style corn
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 1/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1/4 cup (one 2-ouncejar) chopped pimiento, drained
  • 1 teaspoon dried parsley flakes

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  1. In a large saucepan, combine water, potatoes, onion, celery, and carrots. Bring mixture to a boil.
  2. Lower heat, cover, and simmer for 10 minutes, or until vegetables are tender.
  3. Stir in cream-style corn, whole-kernel corn, and evaporated skim milk. Add Cheddar cheese, pimiento, and parsley flakes. Mix well to combine.
  4. Continue simmering for 5 minutes or until cheese melts, stirring occasionally.
  • Thaw corn by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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