2 c. cabbage, chopped
1 c. onion slices
1 c. celery slices
1 c. frozen peas, thawed
1 c. thin carrot slices
1/2 c. butter
1 (16 oz.) can cream style corn
2 1/2 c. milk
1/8 tsp. pepper
1/4 tsp. thyme
2 1/2 c. (10 oz.) shredded sharp cheese

Saute cabbage, onion, celery, peas and carrots in butter, in 3 quart saucepan, 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.