Recipe - Cheese Vegetable Chowder

2 cup Chopped cabbage
1 cup Chopped onion
1 cup Celery slices
1 cup Frozen peas, thawed
1 cup Thin carrot slices
One half cup Butter
12 ounce Cream style corn
2 One half cup Milk
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Thyme
2 One half cup 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.
From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini