Learn how to make Homestyle Vegetable Chowder, one of Rita's recipes for plant foods for a healthy heart.

Homestyle Vegetable Chowder


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • ¾ cup finely diced carrots
  • 3 cups fat-free skim milk or evaporated skim milk
  • ½ lb. medium potatoes, peeled and diced
  • 2 teaspoons Old Bay seasoning
  • 1 cup frozen corn kernels, thawed
  • ¼ teaspoon salt
  • 2 ounces shredded 2% Mexican cheese blend
  • 1/3 cup finely chopped green onions


  1. Place large saucepan over medium-high heat until hot. Add olive oil and heat.  Add onions, peppers and carrots. Cook vegetables for 4 minutes or until onions are translucent, stirring frequently.
  2. Add milk, potatoes and Old Bay seasoning. Bring to a boil over medium-high heat, reduce heat, cover tightly, and simmer 10 minutes or until potatoes tender.
  3. Add corn and salt. Cook 1 minute to heat through.
  4. Spoon into bowls and top with equal amounts cheese and green onions.