1/4 c. butter
2 c. chopped cabbage
1 c. sliced onions
1 c. diced celery
1 c. thinly sliced carrots
9 oz. pkg. frozen sweet peas, partially thawed
17 oz. can cream style corn
2 1/2 c. milk
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
2 1/2 c. shredded cheddar cheese

In large pot melt butter; add cabbage, onion, celery, carrots, and peas. Saute until tender. Add corn, milk, salt, pepper, and thyme. Reduce heat and simmer 20 minutes stirring occasionally. Add cheese; stir until melted.