What you need:
- 1/2 cup water
- 2 cups diced peeled potatoes
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 teaspoon ground cumin
- 2 cups frozen or canned corn
- 1 cup (4 ounces) Sargento Chefstyle Mild Cheddar Shredded Cheese, divided
- 1-1/2 cups milk
How to prepare:
In a saucepan, combine the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 10 minutes. Add corn and simmer for 5 minutes. Add 2/3 cup cheese and milk, stirring until cheese is melted and chowder is heated through. Top servings with remaining cheese.
