Low-Fat Cheese And Vegetable Chowder - cooking recipe

Ingredients

4 c. water
3 c. shredded cabbage
2 carrots, sliced
1 onion, chopped
1 pkg. dry au gratin potato mix
1 c. skim milk
1 tsp. cornstarch

Preparation

In a 4-quart pan, combine the vegetables and the dry potatoes with sauce mix.
Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes.
Combine the milk and cornstarch; add to soup.
Simmer, covered, for 10 to 15 minutes more or until potatoes are tender.