 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Quick, easy and cheesy. :) 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:
1. 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.
2. Add broth; bring to a boil. Reduce heat and simmer for additional 7-10 minutes or until potatoes are tender.
3. 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.
4. Add the cheese, stir until melted and heated through.
|
|