Cheese Vegetable Chowder
21
21
Ingredients
| 2 | cups |
cabbage
chopped |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 1 | cup |
green peas
thawed |
|
| 1 | cup |
carrots
slices |
|
| ½ | cup |
butter
|
|
| 12 | ounces |
creamed corn
|
|
| 2 ½ | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| ¼ | teaspoon |
thyme
|
* |
| 2 ½ | cups |
cheddar cheese, very old, sharp
shredded |
Directions
Sauté 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.
Nutrition Facts
Serving Size 340g (12.0 oz)Amount per Serving
Calories 46165% of calories from fat
% Daily Value *
Total Fat 33g
51%
Saturated Fat 21g
105%
Trans Fat
0g
Cholesterol 98mg
33%
Sodium 1095mg
46%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
14%
Sugars g
Protein
36g
Vitamin A 100%
•
Vitamin C 32%
Calcium 50%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
