Cheese Vegetable Chowder - cooking recipe

Ingredients

2 c. chopped cabbage
1 c. onion slices
1 c. celery slices
1 c. frozen peas, thawed
1 c. carrot slices
1/2 c. butter (1 stick)
1 (16 oz.) can cream-style corn
2 1/2 c. milk
1 tsp. pepper
1/4 tsp. thyme
2 1/2 c. shredded sharp Cheddar cheese (10 oz.)

Preparation

Saute cabbage, onion, celery, peas and carrots in butter in a 3 quart saucepan for 8 to 10 minutes or until vegetables are tender, stirring frequently.
Add corn, milk and seasonings; heat over low temperature for 15 minutes, stirring occasionally.
Add cheese; stir until melted.