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

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