Cheese Vegetable Chowder - cooking recipe

Ingredients

1/4 c. margarine or butter
2 c. chopped cabbage
1 c. sliced onions
1 c. diced celery
1 c. thinly sliced carrots
9 oz. pkg. frozen sweet peas
1 (7 oz.) can cream-style corn
2 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
10 oz. (2 1/2 c.) shredded Cheddar cheese

Preparation

In Dutch oven or large saucepan, melt margarine; add cabbage, onions, celery, carrots and peas.
Saute for 8 to 10 minutes or until crisp-tender.
Add corn, milk, salt, pepper and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally; add cheese and stir until melted.
Makes six 1 1/3 cup servings.