Creamy Corn Chowder


Creamy Corn Chowder

1 cup water                                                                 1 (15-oz.) can whole-kernel corn, drained

1 cup onions, chopped                                                1 (15-oz.) can cream-style corn

2 cups carrots, sliced                                                  3 cups skim milk

2 cups celery, sliced                                                    8 -oz. reduced-fat cheddar cheese,

½ tsp. ground black pepper                                        grated

In a large saucepan, add water, onions, carrots, celery, and pepper.  Cover and cook on high heat until the water comes to a boil.  Reduce heat.  Simmer until the vegetables are tender.  Stir in corn, milk, and cheese and bring the soup to a boil.  Reduce heat and simmer uncovered for 20 minutes.

Makes 8 servings.

Each serving provides 230 calories, 15 grams protein, 31 grams carbohydrate, 7 grams fat, 470 milligrams sodium, 3 grams fiber.