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Cheese Vegetable Chowder Recipe
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2 c Chopped cabbage 1 c Chopped onion 1 c Celery slices 1 c Frozen peas, thawed 1 c Thin carrot slices 1/2 c Butter 12 oz Cream style corn 2 1/2 c Milk 1 t Salt 1/8 t Pepper 1/4 t Thyme 2 1/2 c 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.
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