Cheese & vegetable chowder

Yield: 4 Servings

Measure Ingredient
4 cups Water
3 cups Shredded cabbage
1 cup Canadian style bacon, finely
\N \N Chopped.
2 larges Carrots finely sliced
1 pack AuGratin potato mix
1 cup Milk
1 teaspoon Cornstarch
1 cup Geen beans frozen or fresh

In 4 quart dutch oven, lightly brown canadian bacon, add water, cabbage, carrots, green beans, and the au gratin potatoes combined with sauce mix. Bring to boil, reduce heat, simmer uncovered for 15 minutes. Mix cornstarch with milk, and wisk, add this mixture slowly to soup mixture, stirring to prevent lumps. Cook additional 20 minutes. Serve with warm french bread.

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