by Michelle Stevens

   
Corn chowder is a great summer meal, especially with fresh corn and veggies from the garden. This recipe makes enough to feed my family of six. It’s great with sandwiches, salad, or bread and is an easy but satisfying homemade dinner! You can also try adding peppers, squash, or whatever your family likes — just add them in when sauteing the onions. Enjoy! 

2 tbsp butter
1/4 cup onion, finely chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 medium red potatoes, peeled and cubed
2 cups fresh or frozen corn OR 1 14-oz can corn (the sodium-free kind)
2 cans creamed corn
1 cup low-fat milk
1 cup fat-free half-and-half
salt and pepper to taste

• Melt butter in large pot over medium heat. Saute onions, carrots, and celery until onions are translucent and carrots are fairly soft. Add a little salt and pepper. Meanwhile, in a separate small pot, cover potatoes with water and boil until tender.
• Add the fresh or canned corn and sautee for 2-3 minutes. 
• Add the creamed corn, potatoes, half-and-half, and milk. Salt and pepper to taste.
• Ready to serve as soon as it’s hot!