Cheddar Cheese Vegetable Chowder

A hearty Vermont dish from Cabot Cheese.

• Ready In: 55 mins
• Yields: 8 cups

Ingredients

• 1⁄2 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 1⁄2 cups milk
• 1 (12 ounce) can  cream-style corn
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon thyme
• 2 1⁄2 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.