Cheese vegetable chowder
6 servings
Ingredients
| Quantity | 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 |
Directions
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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