Cheese and Corn Chowder - KNEP - Kentucky Nutrition Education Program


Cheese and Corn Chowder

Receta en Español
Servings:5Serving Size:1 cupRecipe Cost:$3.88Cost per Serving:$0.78


  • 2 medium potatoes, diced
  • 1 small onion, diced
  • 1 medium celery stalk, diced
  • 1 (15.25-ounce) can no-salt-added whole kernel corn, drained
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup skim milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup shredded cheddar cheese


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Gently scrub potatoes and celery using a clean vegetable brush under cool running water before preparing. Gently rub onion under cool running water before preparing.
  3. Put all ingredients except milk, flour, and cheese into a 2-quart slow cooker.
  4. Stir to combine.
  5. Cover and cook on high for three hours or until vegetables are tender.
  6. Whisk milk and flour together. Make sure no lumps remain and the flour has fully dissolved. Add to slow cooker. Mix well.
  7. Cover and cook on high 30 minutes longer.
  8. Stir. Ladle into bowls, and sprinkle cheese evenly on each bowl.
  9. Store leftovers in the refrigerator within 2 hours.
Source: 2022 KYNEP Food and Nutrition Calendar : Brad Stone, former Lewis County SNAP-Ed Program Assistant

260 calories; 5g total fat; 2.5g saturated fat; 0g trans fat; 10mg cholesterol; 380mg sodium; 45g total carbohydrate; 4g dietary fiber; 8g total sugars; 0g added sugars; 11g protein; 6% Daily Value of vitamin D; 15% Daily Value of calcium; 10% Daily Value of iron; 15% Daily Value of potassium.