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  • #14782
    lucky
    Moderator

    Cheese & Corn Chowder

    This serves 25 – 50 as a soup course

    1 qt water (4 cups)
    3 1/2 qt potatoes, diced
    2 qt. carrots sliced
    2 qt. celery chopped
    2 Tbsp. salt
    2 tsp. pepper
    3 1/2 qt. cream style corn
    3 1/2 qt. skim milk
    1 lb. low fat colby cheese, grated

    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.

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