Recipe number 12045 is

Cheese Vegetable Chowder

The ingredients are:
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 tsp Salt 1/8 tsp Pepper 1/4 tsp Thyme 2 1/2 cup Sharp cheddar cheese, shredd

The recipe yield is:
6 servings

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; Cheese; Vegetables

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