1/4 c. butter
2 c. chopped cabbage
1 c. slice onions
1 c. thinly sliced carrots
1 pkg. (9 oz.) frozen peas
1 can (17 oz.) cream style corn
2 1/2 c. milk
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
2 1/2 c. shredded Cheddar cheese (10 oz.)

In Dutch oven or large saucepan, melt butter; add cabbage, onions, celery, carrots and peas. Saute 8-10 minutes or until crisp-tender. Add corn, milk, salt, pepper and thyme. Reduce heat and simmer 20 minutes, stirring occasionally. Add cheese; stir until melted. Makes 6 (1 1/3 cups) servings.