Cheese Vegetable Chowder - cooking recipe

Ingredients

1/4 c. margarine
2 c. chopped cabbage
1 c. sliced onions
1 c. chopped celery
1 c. thinly sliced carrots
1 (15 oz.) can cream-style corn
1 (8.5 oz.) can sweet peas, drained
2 1/2 c. milk
1/2 tsp. thyme
1/4 tsp. pepper
2 1/2 c. shredded Cheddar cheese

Preparation

Melt margarine in large saucepan over medium-high heat.
Add cabbage, onions, celery and carrots.
Cook and stir 8 to 10 minutes or until vegetables are crisp-tender.
Add corn, peas, milk, thyme and pepper.
Reduce heat to medium.
Simmer 20 minutes, stirring occasionally.
Add cheese; stir until melted. Heat gently, stirring frequently.
Do not boil.
Salt to taste.