Cheesy Veggie Chowder

Name: Cheesy Veggie Chowder
Ingredients: 6 -8 tablespoons unsalted butter; 2 cups finely chopped green cabbage, can use savoy; 1 cup chopped onion; 1 cup diced celery; 1 cup diced carrot; 1 cup finely diced potato, peel if desired; 1 cup frozen baby peas, thawed; 2 cups chicken broth, can use veggie; 15 ounces cream-style corn; 2 12 cups fat-free half-and-half, can use milk; 1 teaspoon Worcestershire sauce; 12-1 teaspoon salt, to taste; 14 teaspoon pepper; 14 teaspoon thyme; 1 teaspoon parsley; 12 ounces shredded sharp cheddar cheese

16 ingredients

5 steps

Ingredients

6 -8 tablespoons unsalted butter
2 cups finely chopped green cabbage, can use savoy
1 cup chopped onion
1 cup diced celery
1 cup diced carrot
1 cup finely diced potato, peel if desired
1 cup frozen baby peas, thawed
2 cups chicken broth, can use veggie
15 ounces cream-style corn
2 12 cups fat-free half-and-half, can use milk
1 teaspoon Worcestershire sauce
12-1 teaspoon salt, to taste
14 teaspoon pepper
14 teaspoon thyme
1 teaspoon parsley
12 ounces shredded sharp cheddar cheese

Directions

1

Saute 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.
3

Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
4

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.
5

Add the cheese, stir until melted and heated through.