Midwest Corn Chowder

Midwest Corn Chowder

Prep 20 minutes | Cook 30 minutes | Total 50 minutes
6 servings


  1. 4 cups water, divided
  2. 2 cups potatoes, peeled and cubed
  3. 1/2 cup carrots, chopped
  4. 1/4 cup onion, chopped
  5. 1/4 cup flour
  6. 3/4 cup non-fat dry milk
  7. 8 ounces cheese, cubed
  8. 1 can cream-style corn, reduced-sodium


  1. In a large saucepan, combine 3 cups water, potatoes, carrots and onion. Bring to boil. Reduce heat and simmer for 10 minutes.
  2. In a small bowl, mix flour and dry milk together until blended. Slowly add 1 cup water.
  3. Slowly add this liquid to the cooked vegetables.
  4. While stirring constantly, cook over medium heat until mixture is thick and smooth.
  5. Add cheese, stirring until melted.
  6. Add corn and heat well, but do not boil.
This soup is considered two carbohydrate servings. Leave the skin on the potatoes for added flavor.

"This soup was delicious and very filling."

Nutrition Information

Calories: 240
Fat: 6 g
Cholesterol: 20 mg
Sodium: 560 mg
Carbohydrate: 32 g
Dietary fiber: 2 g
Protein: 15 g