|
|
|
|
 |
|
|
| Cheese Vegetable Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: Appro
|
|
|
Ingredients
2 cup chopped cabbage
1 cup chopped onion
1 cup celery slices
1 cup frozen peas, thawed
1 cup thin carrot slices
1/2 cup butter
12 oz cream style corn
2 1/2 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
2 1/2 cup sharp cheddar cheese, shredd
Cooking 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. No copyright shown.
soups,vegetables,cheese
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
