Skillet Corn Chowder - Maine SNAP-Ed
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Skillet Corn Chowder

2 bowls of skillet corn chowder next to fresh vegetables

Prep time:
5 min

Cook time:
20 min

Yield:
4 Servings

Serving Size:
1 Cup

Ingredients

1⁄2 small onion, diced
2 tablespoons vegetable oil
1 can (15 ounces) can cream style corn
2 cups nonfat or 1% milk
1⁄2 cup reduced fat cheddar cheese, grated

Directions

In a large skillet over medium-high heat (350 degrees in an electric skillet) saute onion in oil until transparent.
Add corn and milk. Stir until mixed together.
Heat until just bubbly.
Stir in cheese and serve as soon as melted.
Refrigerate leftovers within 2 hours.

Notes

Add any other veggies you have on hand – fresh, frozen, or canned.
Add pepper, dried cumin and/or oregano for extra flavor!

Ingredients

1⁄2 small onion, diced
2 tablespoons vegetable oil
1 can (15 ounces) can cream style corn
2 cups nonfat or 1% milk
1⁄2 cup reduced fat cheddar cheese, grated

Directions

In a large skillet over medium-high heat (350 degrees in an electric skillet) saute onion in oil until transparent.
Add corn and milk. Stir until mixed together.
Heat until just bubbly.
Stir in cheese and serve as soon as melted.
Refrigerate leftovers within 2 hours.

Notes

Add any other veggies you have on hand – fresh, frozen, or canned.
Add pepper, dried cumin and/or oregano for extra flavor!

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