So rich and delicious!
Cook onion in butter until tender.Blend in flour. Add remaining ingredients except cheese.
Cook and stir until thick and bubbly. Reduce heat and add the cheese, stir to melt.
Simmer 15 minutes.
May add 1 cubed boiled potato and double the cheese for a thicker chowder. Try smoked Swiss cheese for a great smoky twang.
Source: A friend shared this with me years ago.
By Ann Winberg from Loup City, NE
This page contains the following solutions.
Combine potatoes and seasoning packet with water, cabbage, carrot, ham and caraway seed in large saucepan; mix well. Simmer, covered, for 15-20 minutes or until potatoes are tender.
In a soup kettle, combine the reserved liquid from the green beans and carrots plus the water mixture. Add the ham, cabbage, onion, au gratin potato mix and milk. Bring to a boil and simmer for 30 minutes.
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In saucepan heat milk and cheese until cheese is melted. In another pan, brown ground beef and onion; drain. Add to milk mixture.
Dissolve bouillon in water. Add potatoes, vegetables and onion. Cover and simmer 10 minutes or until tender.
