Cheese Vegetable Chowder

Ingredients:

2 c Chopped cabbage

1 c Chopped onion

1 c Celery slices

1 c Frozen peas, thawed

1 c Thin carrot slices

1/2 c Butter

12 oz Cream style corn

2 1/2 c Milk

1 t Salt

1/8 t Pepper

1/4 t Thyme

2 1/2 c Sharp cheddar cheese, shredd

Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently.

Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally.

Add cheese, stir until melted.

Yield: Approximately 2 quarts.

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