Cheese Vegetable Chowder Recipe

  • 2 cups chopped cabbage
  • 1 cup chopped celery
  • 1 cup thin sliced carrots
  • 1 onion sliced (medium)
  • 1 cup water
  • 1 cream style corn (15 ounce )
  • 1 can peas (15 ounce can)
  • 2 1/2 cups skim milk
  • 1/4 teaspoon pepper
  • 10 ounces processed cheese (2 cups cubed Velveeta)
In dutch oven combine cabbage, celery, carrots, onions and water. Cover and cook over medium heat for 5 minutes. Uncover, cook and stir 3-5 minutes until vegetables are crisp tender. Add corn, peas, milk, and pepper. Bring just to a boil. Reduce heat to medium. Cook 15-20 minutes until vegetables are tender. Stir occasionally. Stir in cheese. Heat gently until cheese is melted. Do not boil.
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