2 c. chopped cabbage
1 c. celery slices
1 c. thin sliced carrots
1 can (12 oz.) cream style corn
1 tsp. salt
1/4 tsp. thyme
2 1/2 c. (10 oz.) shredded sharp Cheddar cheese
1 c. chopped onion
1 c. frozen, thawed peas
1/2 c. butter
2 1/2 c. milk
1/8 tsp. pepper

Saute cabbage, onion, celery, peas and carrots in butter in 3 quart saucepan 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. Makes about 2 quarts.