Cheese Vegetable Chowder

Recipe Ingredients

2 cups	292g / 10oz	Chopped cabbage
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Celery slices
1 cup	237ml	Frozen peas - thawed
1 cup	110g / 3.9oz	Thin carrot slices
1/2 cup	99g / 3.5oz	Butter
12 oz	340g	Cream style corn
2 1/2 cups	592ml	Milk
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 teaspoon	1.3ml	Thyme
2 1/2 cups	365g / 12oz	Sharp cheddar cheese - shredd

Recipe Instructions

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.

Source:
Ann Kaye and Hetty Rance

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