2 c. chopped broccoli (or cabbage)
1 c. each onion slices, carrot slices, frozen peas, thawed
1/2 c. butter
16 oz. can creamed corn
2 1/2 c. milk
1/2 tsp. salt
Pinch of pepper
2 1/2 c. shredded cheddar cheese, or 1 can cream of cheddar (for wonderfully
cheesy soup, use both)

Saute vegetables in butter in Dutch oven for 8 to 10 minutes or till tender, stirring frequently. Add corn, milk and seasonings. Heat over low temperature for 15 minutes, stirring occasionally. Add cheese. Stir till melted.