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Cheese Vegetable Chowder

 

21

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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