Cooking on Campus

A hands on culinary crash course for college students!

Corn Chowder

Ingredients

  • 1 yellow onion, diced
  • 1 stalk celery, diced
  • 1 pound potatoes, diced
  • 3 tablespoons olive oil
  • 14oz low-sodium vegetable stock
  • ¼ teaspoon nutmeg
  • ¼ cup whole wheat flour
  • 3 cups nonfat milk
  • 3 cups defrosted frozen corn
Download Recipe PDF (555.77 KB)