Cheese Vegetable Chowdercheese, soups, vegetables 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 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. |
