Cheese And Vegetable Chowder - cooking recipe

Ingredients

4 c. water
3 c. shredded cabbage
1 c. finely chopped bacon (4 1/2 oz.)
2 large carrots, sliced thinly
1 pkg. dry au gratin potatoes and sauce mix
1 c. milk
1 tsp. cornstarch
1 c. frozen cut green beans

Preparation

In a 4-quart Dutch oven combine first 5 ingredients.
Boil; reduce heat and simmer covered for 15 minutes.
Combine the milk and cornstarch; add to soup along with frozen beans.
Simmer, covered, for 10 to 15 minutes more or until beans are tender. Makes 4 to 6 main dish servings.