Cheesy Veggie Chowder
photo by Susiecat too
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
12
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 1⁄2 cups fat-free half-and-half, can use milk
- 1 teaspoon Worcestershire sauce
- 1⁄2 - 1 teaspoon salt, to taste
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon thyme
- 1 teaspoon parsley
- 12 ounces shredded sharp cheddar cheese
directions
- Sauté 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.
- Add broth; bring to a boil. Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
- 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.
- Add the cheese, stir until melted and heated through.
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Reviews
-
This is really yummy, and just bursting with healthy veggies, full of fiber and other good stuff. I made a few changes, but none big enough to change the feel of the soup. I used fresh corn cut from the cob instead of canned, and left out the peas and potato. I also added about 1/2 cup of leftover black beans that were in my fridge. I used veggie broth instead of chicken. It was absolutely delicious. Thanks, Parsley! Made for Kid-Friendly Recipe Tag
RECIPE SUBMITTED BY
*Parsley*
United States