Cheese Vegetable Chowder Recipe

Step 1

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.

Things You'll Need

  • 2c Chopped cabbage
  • 1c Chopped onion
  • 1c Celery slices
  • 1c Frozen peas, thawed
  • 1c Thin carrot slices
  • 1/2c Butter
  • 12oz Cream style corn
  • 2 1/2c Milk
  • 1t Salt
  • 1/8t Pepper
  • 1/4t Thyme
  • 2 1/2c Sharp cheddar cheese, shredd

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