2cupsYukon Gold potatoesabout 5 medium, peeled and diced
1cupcarrotsabout 12 baby carrots, sliced
1cupcelery3 stalks, chopped
1teaspoonKosher salt
1/4teaspoonfreshly ground black pepper
2cupsfrozen cornor fresh
1cupreduced fat mild cheddar cheesedivided. Or regular cheddar cheese
1 1/2cups1% milkor half and half
Instructions
In large saucepan combine broth, potatoes, carrots, celery, salt and pepper. Cover and bring to a simmer for 10 minutes.
Add corn and simmer for 5 minutes more.
Stir in 2/3 cup cheese and milk. Raise heat to medium and cook until cheese is melted and chowder is heated through, stirring frequently.
Reduce heat to simmer and allow to cook until vegetables are to your liking.
Top with remaining cheese and optional chopped bacon, cubed ham, parsley, shredded chicken, or oyster crackers.
Notes
You can substitute half and half for the milk if you'd like a richer, creamier corn chowder. The low-fat mild cheddar can be substituted for a medium or regular cheddar. Feel free to season to taste.