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Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Tip: If you have only whole-kernel corn, chop it lightly in blender.
Recipe: Mary Ann Bowman, East Earl, PA
Makes 6 servings
Prep Time:
15-20 minutes
Cooking Time: 25-30 minutes


• 1/2 cup water
• 2 cups unpeeled diced potatoes
• 1 cup diced carrots
• 1 cup chopped celery
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups cream-style corn
• 1½ cups skim milk
• 2/3 cup grated low-fat cheddar cheese


1. Combine first six ingredients in saucepan. Bring to a boil.

2. Turn heat down. Cover and simmer 10 minutes.

3. Add creamed corn. Cover and simmer 5 more minutes.

4. Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.

Per Serving
Calories 91, Protein 7g, Carbohydrates 14g, Total Fat 1g. Saturated Fat 0.6g, Monounsaturated Fat 0.3g, Polyunsaturated Fat 0.1 g, Cholesterol 4mg, Sodium 397mg, Fiber 1.6g



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