Confetti Chowder. . . but first!

Here is my new bookcase in my kitchen, custom built to my specifications by a neighbor that is very good with woodworking tools!  The old cabinet that was there when I moved in 20 years ago, just didn't serve my needs.  After all, my cookbook "collection/addiction" numbers well into the 3 figures!

Even with 9 linear feet of cookbooks here, this probably barely scratches the surface of my collection!  These are among my favorites and the ones I use most often.

Okay Show and Tell time is over.  My recipe posting today is one I'm sure you will like.  Confetti Chowder is in my copy of 10,000 Tastes of Minnesota, published by the Women's Club of Minneapolis in 1990.  I've never tried any of the recipes in this book that I didn't like.

Let me know how you like this one.  One quick note:  the recipe calls for "Mexicorn."  I've always used Green Giant canned corn.

3 cups shredded cabbage

2 cups sliced carrots

2 cups chopped celery

1/2 cup chopped onion

1/4 cup butter

1  10 oz. pkg frozen peas

2  11 oz. cans Mexicorn

3 cups milk

1 tsp. salt

1/4 - 1/2 tsp. pepper

1/2 tsp. thyme

2 cups grated cheddar cheese

Cook and stir the cabbage, carrots, celery and onion in butter in large saucepan or Dutch oven until crisp-tender.  Add peas, Mexicorn, milk and seasonings.  Simmer over low heat about 15 minutes, stirring frequently.  In blender or food processor, blend about 2 cups of hot milk and cheese until smooth.  Return to saucepan; mix well.  Adjust seasonings.  Heat thoroughly but do not boil.

6 servings