---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups, Cheese, Vegetables
       Yield: 6 servings
       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 ts Salt
     1/8 ts Pepper
     1/4 ts 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.