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Time for Chowder Soups!

Yvonne (Vonnie) Mostat, RN
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Yvonne (Vonnie) Mostat, RN Collaborator
Yvonne (Vonnie) Mostat, RN
Posted

Cheese and Corn Chowder Soup:

Combine in a saucepan

1/2 Cup of water

2 Cups of diced potatoes

1 Cup of sliced carrots (chopped small)

1 Cup of chopped celery  (chop it small)

1/8 tsp. of pepper

  Cover and simmer 10 minutes

Add two cups of creamed corn

Simmer for about 5 minutes

Add 1 1/2 Cups of cold milk

2/3 Cups of grated cheese   (we prefer the yellow cheese, you may prefer Brie or white cheese)

Stir until the cheese melts

If you prefer, add some salt to taste, but remember the reduction in salt that we are supposed to be following!

Serve hot in chowder bowls and enjoy

EASY!

 

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Scott Adams Grand Master
Scott Adams
Posted

Thanks for this recipe!

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