Instructions
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Add potatoes, onion, carrots, and celery to a stockpot. Add just enough water to cover vegetables, and bring to a boil on high. Cover pot, reduce heat, and simmer 20 minutes until vegetables are tender.
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Drain water from pot. Add corn and black pepper. Cook 5 more minutes or until vegetables are tender.
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Add milk and cheese. Stir until cheese melts and chowder is heated through. Do not boil.
Nutrition Facts
