Total Time
Prep 10 mins
Cook 30 mins

Quick, easy and cheesy. :)

Ingredients Nutrition


  1. Sauté cabbage, onion, celery, carrots, diced potatoes and peas in the butter in a large saucepan for about 10 minutes or until vegetables are tender, stirring frequently.
  2. Add broth; bring to a boil. Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
  3. Add creamed corn, Worcestershire, half and half (or milk), and all seasonings; heat over low temperature 15 minutes, (or until veggies are tender) stirring occasionally.
  4. Add the cheese, stir until melted and heated through.


Most Helpful

I followed this to the letter using vegetable broth. I loved the combination of veggies and the cheese gave it a comforting richness. I think this would be good with a processed cheese as well--it makes for a smoother texture. This was a hit with my family and friends. Thanks for posting Parsley!

MamaJ March 16, 2008

This was a very good rich chowder and we loved it. I will probably leave out the worcestershire sauce next time for personal preferences. I added some crushed red pepper flakes but other than that made as written. Thanks for sharing.

~Nimz~ March 09, 2008

This is really yummy, and just bursting with healthy veggies, full of fiber and other good stuff. I made a few changes, but none big enough to change the feel of the soup. I used fresh corn cut from the cob instead of canned, and left out the peas and potato. I also added about 1/2 cup of leftover black beans that were in my fridge. I used veggie broth instead of chicken. It was absolutely delicious. Thanks, Parsley! Made for Kid-Friendly Recipe Tag

Susiecat too September 03, 2008

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