Cheese And Vegetable Chowder - cooking recipe

Ingredients

4 c. water
3 c. shredded cabbage
1 c. finely chopped Canadian-style bacon
2 large carrots, sliced
1 (5.5 oz.) pkg. au gratin potato mix
1 c. milk
1 tsp. cornstarch
1 c. frozen cut green beans

Preparation

In a 4-quart Dutch oven, combine the water, cabbage, bacon, carrots and dry potato mix with sauce.
Bring to boiling; reduce heat.
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 until beans are tender.
Makes 4 to 6 main dish servings.