2 c  Chopped cabbage

      1 c  Chopped onion

      1 c  Celery slices

      1 c  Frozen peas, thawed

      1 c  Thin carrot slices

    1/2 c  Butter

     12 oz Cream style corn

  2 1/2 c  Milk

      1 t  Salt

    1/8 t  Pepper

    1/4 t  Thyme

  2 1/2 c  Sharp cheddar cheese, shredd

   Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart
  sauce pan 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.  Yield: Approximately 2 quarts.
   From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc.
   No copyright shown.