Ingredients
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6 -8 tablespoons unsalted butter
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2 cups finely chopped green cabbage, can use savoy
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1 cup chopped onion
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1 cup diced celery
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1 cup frozen baby peas, thawed
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2 cups chicken broth, can use veggie
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15 ounces cream-style corn
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2 1/2 cups fat-free half-and-half, can use milk
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1 teaspoon Worcestershire sauce
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1/2-1 teaspoon salt, to taste
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1/4 teaspoon pepper
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1/4 teaspoon thyme
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1 teaspoon parsley
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12 ounces shredded sharp cheddar cheese
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1 cup finely diced potato, peel if desired
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1 cup diced carrot
Instructions
- 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.