Cheddar Cheese Vegetable Chowder

Lorac's Note:

A hearty Vermont dish from Cabot Cheese.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Yield: 8 cups

• ½ cup butter
• 2 cups cabbage , chopped
• 1 cup onion , chopped
• 1 cup celery , chopped
• 1 cup frozen peas , thawed
• 1 cup carrot , thinly sliced
• 2 ½ cups milk
• 1 (12 ounce) can cream-style corn
• 1⁄8; teaspoon pepper
• ¼ teaspoon thyme
• 2 ½ cups shredded cheddar cheese

Directions:

1. Melt butter in a large pot, add cabbage, onions, celery, peas and carrots and saute 8-10 minutes or until vegetables are tender.
2. Add milk, corn, pepper and thyme, reduce heat to low and simmer for 15 minutes.
3. Add cheese and stir until melted.

Reviews

[Di Di #2]

Now this is the winner! Any recipe calling for Cabot Cheese, I will try. Love that cheese. My husband loves cabbage in soups so I prepared the chowed when he was fishing and would not know what I was cooking. I used packaged cole slaw mix and cut the milk down to half milk and half heavy cream. He was so impressed. Thanks Lorac.