Potato Corn Chowder - Second Harvest

Name: Potato Corn Chowder - Second Harvest
Ingredients: 4 cups low-sodium chicken or vegetable broth; 3 celery stalks, chopped; 2 lbs. (~4 large potatoes) Russet or other potatoes, peeled and cut into small cubes; 1 ½ cups onion, chopped; 1 ¾ cups corn, frozen, thawed or fresh; 1 (7oz.) can green chiles, diced, drained; 1 tsp dried thyme; 1 cup fat free milk; ¾ cup reduced fat Cheddar and Monterey Jack cheese (Mexican blend); Ground pepper to taste

2-harvest.org

If using canned corn, drain and rinse to reduce sodium content or use unsalted canned corn. If desired use a blender for a smoother soup.

View full recipe on 2-harvest.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at 2-harvest.org.

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Ingredients

4 cups low-sodium chicken or vegetable broth
3 celery stalks, chopped
2 lbs. (~4 large potatoes) Russet or other potatoes, peeled and cut into small cubes
1 ½ cups onion, chopped
1 ¾ cups corn, frozen, thawed or fresh
1 (7oz.) can green chiles, diced, drained
1 tsp dried thyme
1 cup fat free milk
¾ cup reduced fat Cheddar and Monterey Jack cheese (Mexican blend)
Ground pepper to taste