Vegetable Cheese Chowder

2 Tbl Oleo 2 Cup Cabbage, Chopped
1 Cup Onion, Sliced 1 Cup Celery, Chopped
1 Cup Carrot, Sliced 1 Can Cream Corn 15 Oz
1 Can Sweet Peas 8 1/2 Oz, Drained 2 1/2 Cup Milk
1/4 Tsp Thyme 2 Cup Velveeta, Cubed

Melt oleo in dutch oven; add cabbage, onions, celery and carrots. Cook 8 to 10 minutes or until crisp tender. Add corn, peas, milk, pepper and thyme. Reduce heat to medium; cook 15 to 20 minutes or until vegetables are crisp tender, stirring occasionally. Add cheese; stir until melted. Heat gently; stirring frequently. Do not boil. Salt to taste.

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