Skillet Corn Chowder
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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