Creamy Corn Chowder
By: Meteorologist Regina Miller
Updated: March 1, 2013
Creamy Corn Chowder
Guest Chef Katherine Orczeck
Blair Co. Alternate Dairy Princess
2 cups low-fat (1%) milk
1 can (16 ounces) cream-style corn
1 cup frozen corn kernels
1 cup frozen green peas
cup Parmesan cheese
teaspoon salt
1/8 teaspoon ground black pepper
In a medium saucepan, combine milk, cream-style corn, corn kernels, peas, Parmesan cheese, salt and black pepper.
Bring to a boil, reduce heat and simmer, uncovered, until vegetables are crisp-tender, about 5 minutes. Makes 4 servings.
Guest Chef Katherine Orczeck
Blair Co. Alternate Dairy Princess
2 cups low-fat (1%) milk
1 can (16 ounces) cream-style corn
1 cup frozen corn kernels
1 cup frozen green peas
cup Parmesan cheese
teaspoon salt
1/8 teaspoon ground black pepper
In a medium saucepan, combine milk, cream-style corn, corn kernels, peas, Parmesan cheese, salt and black pepper.
Bring to a boil, reduce heat and simmer, uncovered, until vegetables are crisp-tender, about 5 minutes. Makes 4 servings.
