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Cheese Vegetable Chowder

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Submitted by pieman

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML CABBAGE
chopped
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
sliced
1 237
CUP ML GREEN PEAS
thawed
1 237
CUP ML CARROTS
slices
½ 118
CUP ML BUTTER
12 346.8
OUNCES ML/G CREAMED CORN
2 ½ 591
CUPS ML MILK
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML THYME *
2 ½ 591

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 461 65% 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?
Trans-fat Free, Good source of fiber
 

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