Cheese vegetable chowder

Yield: 6 servings

Measure Ingredient
2 cups Chopped cabbage
1 cup Chopped onion
1 cup Celery slices
1 cup Frozen peas, thawed
1 cup Thin carrot slices
½ cup Butter
12 ounces Cream style corn
2½ cup Milk
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Thyme
2½ cup Sharp cheddar cheese, shredd

Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add cheese, stir until melted. Yield: Approximately 2 quarts.

From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.

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