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Ingredients
1 Large zucchini, cut into small chunks
3 Carrots, sliced
2 Celery stalks, thinly sliced
1 1/2 Cups water
1 Can creamed corn
1 Onion, chopped
1/4 Teaspoon butter
2 Tablespoons cornstarch
1 Cup milk
8 Ounces cheddar cheese, shredded
Instructions
Cook zucchini, carrots & celery in water for 10 minutes; do not drain. Add corn and set aside.
Mix milk, butter and cornstarch until smooth. Add this mixture gradually to the vegetables and stir until thickened. Add cheese and heat until hot. Do Not Boil!