Cheese Vegetable Chowder
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cabbage
chopped |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
green peas
thawed |
|
| 237 | ml |
carrots
slices |
|
| 118 | ml |
butter
|
|
| 346.8 | ml/g |
creamed corn
|
|
| 591 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
thyme
|
*
|
| 591 | ml |
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.
