Cheese Vegetable Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 ounce: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp