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. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown.