Cheese Vegetable Chowder Recipe

Name: Cheese Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. margarine; 2 c. chopped cabbage; 1 c. sliced onions; 1 c. chopped celery; 1 c. thinly sliced carrots; 1 (15 oz.) can cream-style corn; 1 (8.5 oz.) can sweet peas, drained; 2 1/2 c. milk; 1/2 tsp. thyme; 1/4 tsp. pepper; 2 1/2 c. shredded Cheddar cheese

Servings: persons

1/4 c. margarine
2 c. chopped cabbage
1 c. sliced onions
1 c. chopped celery
1 c. thinly sliced carrots
1 (15 oz.) can cream-style corn
1 (8.5 oz.) can sweet peas, drained
2 1/2 c. milk
1/2 tsp. thyme
1/4 tsp. pepper
2 1/2 c. shredded Cheddar cheese

1
Melt margarine in large saucepan over medium-high heat.
2
Add cabbage, onions, celery and carrots.
3
Cook and stir 8 to 10 minutes or until vegetables are crisp-tender.
4
Add corn, peas, milk, thyme and pepper.
5
Reduce heat to medium.
6
Simmer 20 minutes, stirring occasionally.
7
Add cheese; stir until melted. Heat gently, stirring frequently.
8
Do not boil.
9
Salt to taste.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. margarine, 2 c. chopped cabbage, 1 c. sliced onions, 1 c. chopped celery, and more.

Yes, Cheese Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Vegetable Chowder

How did you like this recipe?

Frequently Asked Questions