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Cheese and Vegetable Chowder
4 c Water
3 c Shredded cabbage
1 c Canadian style bacon, finely chopped.
2 lg Carrots finely sliced
1 pk AuGratin potato mix
1 c Milk
1 ts Cornstarch
1 c Geen beans frozen or fresh
In 4 quart dutch oven, lightly brown canadian bacon, add water, cabbage, carrots, green beans, and the au gratin potatoes combined with sauce mix. Bring to boil, reduce heat, simmer uncovered for 15 minutes. Mix cornstarch with milk, and wisk, add this mixture slowly to soup mixture, stirring to prevent lumps. Cook additional 20 minutes. Serve with warm french bread.
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